|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels at handsink in freezer area. *CDI - PIC provided paper towels. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P-
*Observed - Frozen Raw Chicken Breast suran wrapped on sheet tray above RTE foods in Standing RIF. *CDI - PIC reorganized RIF correcting storage order.
*Observed - Frozen plastic containers of Raw Beef and frozen plastic containers of Raw Shrimp above frozen plastic containers of cooked shrimp and cooked soup in Standing RIF. *CDI - PIC had employee reorganize Standing RIF correcting storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish Machine unable to dispense chlorine sanitizer at proper concentration while being used to sanitize. *CDI - PIC cut clogged part of sanitizer tube and reconnected tube. Correcting issue and allowing dish machine to dispense sanitizer at proper concentration.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Pink build up in Ice machine. Clean frequently to avoid build up. |
|
20
|
1.50
|
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 - Shredded Beef, Sliced Pork and Steamed Pork cooked yesterday above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
33
|
0
|
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 - Shredded Beef, Sliced Pork and Steamed Pork cooked yesterday above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items.
*Observed - Noodles, Sliced Tomatoes, Sliced Brisket, Cut Meatballs and cooked Tendon above 41F with little change in temperature after 40min. *CDI - PIC placed items into RIF and WIC to improve cooling rate.
PIC utilizing Large Flip Top Unit to cool cooked/reheated 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Small Plastic containers used as scoop for sugar. Replace with scoop that has a handle. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - Grease and Debris build up in hard to reach areas under and behind cooking equipment and throughout kitchen. |