|
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 employee rinsing lemons off in handsink before cutting. CDI- EHS educated, discussed not using handsink for any other purposes. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed large plastic tubs of prepped/seasoned raw chicken stored on shelving, on shelf that was directly above metal pan of shrimp. CDI- storage order corrected, EHS discussed storage order with Chef during inspection. REPEAT.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed products cooling in walk in cooler in deep volume containers, cooling off with lids and foil tightly wrapped on top. CDI- storage order adjusted, lids removed, EHS discussed cooling in smaller volume pans with lids off to allow rapid cooling of products.
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 . |
|
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 Observed a couple of products (Mac and cheese and mashed potatoes) cooling in walk in cooler with lids tightly secured, cooling in deep volume containers and have foil wrapping products. EHS discussed ensuring products cool to 41F or below before placing lids/wrapping on. CDI- cooling methods adjusted during inspection, products just prepped around 2, 2:30 pm.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on reach in prep unit with damage, rubber seals are splitting and peeling from frame. REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves and staining, no longer smooth and easily cleanable. |