|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed handsink at front register being used to fill hotel pan with hot water during inspection. Observed handsink in back prep blocked by trash can during inspection. CDI - Hotel pan was removed from handsink. Trashcans relocated.
1 pt. |
|
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 bean stew being cooled while in a deep hotel pan in WIC. Stew was not cooling hastily. Observed cut lettuce being cooled while being stored directly above cooked lentils cooling from hot. CDI - Lettuce relocated to bottom of speed rack. Bean stew was split into two containers to hasten cooling.
0.5 pts.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed shakers of spices on main prep line with no labels indicating its contents. Ensure all working containers are labeled to properly identify its contents.
0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed container of wiping cloths being stored directly on floor next to register during inspection. Ensure all containers of wiping cloths are not stored directly on floor.
0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed various cutting boards being stored as clean with heavy damage and deep grooves on the cutting surfaces. Resurfacing or replacement needed.
0.5 pts. |