|
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 handsink with containers and ice inside. CDI-EHS educated employee that handsinks must be used for hand washing only and items were removed. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS foods in prep unit above 41F. Reference temperature chart. CDI-All foods that had just been restocked in cooler were moved to an ice bath in the WIC to quickly cool. The sandwich meats that were prepared at the beginning of the day and then placed in the prep unit were voluntarily discarded by PIC because these meats had been out of temperature control for more than 4 hours.
VR required within three days to verify unit is able to maintain TCS foods in cold holding at 41F or below. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of bleach solution and degreaser unlabeled in dish pit area. CDI-PIC labeled both spray bottles.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed can of duster cleaner stored in same drawer with syrup pumps and single-use items. CDI-PIC removed duster spray. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 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 . Observed salmon that was cooked during lunch shift, portioned, then over stacked in prep top unit. CDI-Employee removed salmon from portioned bags, placed on a sheet tray, and placed in the freezer to quickly cool. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed ROP’d salmon in reachin unit. CDI-PIC removed thawed fish from ROP. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed knife stored in ice bath. CDI-PIC removed knife from container of the water. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked stainless steel containers to left of dish machine. CDI-Employee pyramid stacked containers to facilitate air drying. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 food residue on non-food contact portion of slicer that had been cleaned from previous use. CDI-Employee began cleaning in place process. |