|
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 food residue present in the handsink adjacent to the 3 comp sink. Ensure that food debris is not present in the handsinks and that hand sinks are used for hand washing only. -CDI- Food debris cleaned out. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed Queso in the warmer below 135F. PIC stated that the queso was just prepared within the last hour. -CDI- Queso was reheated to 170F and placed back onto HH. Ensure that food in HH is maintained at 135F and above.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed most foods in the facility properly date marked. However the following foods were not date marked: Mozzarella cheese, pepperoni, Sausage, milk, and Chicken wings RTE. Ensure that all foods are properly date marked in the facility. -CDI- PIC and Chef were able to recount date of prep or cook on all foods. PIC properly back dated the foods.
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 . |
|
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 Taco meat in the 1st cooling window cooling at a rate of .22. PIC stated that the taco meat was prepped an hour earlier. Taco meat was covered and cooling in the lowboy unit. -CDI- Taco meat was moved to the WIC and unlidded, and was cooling at the proper rate.
Observed salsa cooling at a rate of 0 in the lowboy unit and lidded. -CDI- Salsa was in the 2nd cooling window. Salsa was moved to the WIC, and unlidded. It began cooling at the proper rate.
Ensure facility is using proper cooling methods and equipment such as the RIFs or the WIC and cooling in shallow unlidded pans.
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 |
Yes |
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 container of semolina flour with no labeling present. Ensure all working containers of food are properly labeled. -CDI- PIC labeled the flour. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 large containers of pickle juice on the floor of the WIC. No visible contamination observed. Ensure all foods are kept 6 inches off of the floor. -CDI- PIC lifted pickle juice of of the floor. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and vape present on a prep surface. No visible contamination observed. Ensure proper storage of employee possessions. -CDI- Personal items removed from prep surface. |