|
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 sanitizer bucket being dumped out into hand washing sink by employee. CDI-EHS provided education to only use hand sink for hand washing. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored over ready to eat pesto spreads and various cheeses. CDI: PIC rearranged storage order. -REPEAT VIOLATION-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
0.50
|
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 pimento cheese, chicken salad, and tuna salad cooling in serving line. PIC stated that items were prepared at 9:30am this morning and should be cooled in Reach in coolers and not the serving lines and that the employee is still learning their proper cooling methods. Food employee places container of ice under products and puts items back in serving line to cool. Items are observed at the same temperature 30 minutes later (refer to temperature chart). CDI- Items had 1.5 hours left to cool and were placed on a flat sheet tray into the reach in freezer for rapid cooling. All items reached below 41F within 30 minutes. -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 . |