|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink in the dishwashing area to be obstructed from use by dirty dishes.
CDI - Dishes removed and placed at the dirty dish pile to be W/R/S. |
|
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 a small deli container of shredded cabbage to be at a temperature of 49F in the refrigerated drawers. PIC stated that it was cut approx. 1 hour earlier. The refrigerated drawers are not designed nor approved for rapid cooling. REPEAT.
CDI - Shredded cabbage moved to an ice bath in the kitchen to rapidly cool.
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 . |