|
10
|
1
|
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 metal pan stored on handwashing sink in dish pit area. -CDI- PIC removed item.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at any of the kitchen handwashing sinks. -CDI- EHS provided PIC with handwashing signs. -1- |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- Observed shell stock tags not stored in chronological order. -CDI- PIC properly ordered tags. -0- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed nettle (contains heavy cream) date marked 3/20 (discard 3/26), onion aioli (contains fresh garlic and oil) date marked 3/20 (discard 3/26).Observed egg salad in cold drawers with no date mark. Per PIC, egg salad was prepared 3/23. -CDI- PIC discarded of items past date marked and properly date marked egg salad. -0-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. Per PIC, contents were degreaser. -CDI- PIC properly labeled bottle. -0- |
|
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 fries cooling in lowboy at a rate of 0.10. Refer to temperature chart. -CDI- PIC placed items in WIC to facilitate rapid cooling. **REPEAT** -0.5-
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 . |