|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in men’s restroom. CDI: PIC supplied paper towels. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked ribs being held on prep table at cook line on cutting board. Temperature measured was 68F. Employee stated that they pull them out of the WIC to use for orders and he hasn’t put them back yet. Stated that they have been out for about 30 mins. CDI: PIC took ribs to WIC to quickly cool to 41F or below.
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 . |
|
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 cooked chicken ambient cooling at cook line at a temperature of 88F. After 35 minutes in WIC after first temp, chicken had only cooled two degrees. Chicken was cooling in a deep metal pan and covered with plastic wrap. Proper cooling methods discussed with PIC. CDI: Cooked chicken uncovered and split between two pans in WIC. This method still was inefficient for cooling chicken. Chicken then placed in chest freezer to quickly cool below 70F.
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food and not wearing a hair restraint. CDI: employee donned a hair net. |