|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision. Provide paper towels or approved alternative for hand drying at each hand sink. - Pf. No paper towels were at the handwashing sink in the warewashing area that near the walk in cooler. CDI: Paper towels provided. |
|
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 food on a speedrack with temperature ranges from 43-44F. PIC along with other food employees were unsure when food on speedrack was prepared. CDI: All discarded. |
|
23
|
1.50
|
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 popcorn chicken, rotisserie chicken, and fried chicken with no date labels. Staff was unsure when this was made. CDI: All discarded. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sani on prep table next to single-service trays. CDI: Spray bottle moved. |
|
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 food on speedrack with temperature ranges from 43-44F that was wrapped in aluminum foil. CDI: All discarded due to not knowing when it was prepared. Discussed cooling methods. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing - At the prep sink meatballs were seen thawing out with no running water. However, it was all still frozen. Ensure that when thawing out TCS foods its under refrigeration or running water that's 70F or less. CDI: Running water was added and then was later moved to the walk in cooler. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed a hanging fly trap that's slightly above the bulk packaged drinks. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed high temperature dish machine maxing out at 154F. Establishment has two 3-comparment sinks in both warewashing areas. Utilize the 3-compartment sinks until dish machine can effectively have a wash temperature of atleast 160F. |