|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed chicken pieces inside the front handsink.
CDI: Food debris was removed.
Ensure handsinks are used solely for washing hands. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed three pans of pre-cooked steak cooling at a rate of 0.10 deg/min (unable to meet the cooling rate). Pans were covered with lids and stored inside the lowboy cooler at the make line. Food employee had portioned these pans of pre-cooked steak less than 4 hours prior of EHS's observation.
CDI: Food employee removed the lids from the pans and moved into the WIC to rapidly cool down.
REPEAT VIOLATION.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed oil accumulation on the hood vents above the chargrill.
Increase cleaning frequency. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed soap dispenser at the front handsink fallen off the wall, making employees having to hold it upright to dispense out the liquid soap into their hands.
Repair soap dispenser to ensure proper handwashing is followed. |