|
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 employee filling green soap bucket at hand sink next to 3 comp sink.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by cooling cart during inspection. CDI- access cleared for use. |
|
33
|
1
|
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: Mushroom marsala sauce 43.0 F tightly covered and in deep volume during cooling process. CDI- sauce placed in shallow pan in WIC and dropped to 40.0 F in 45 min. Chicken broth tightly covered in WIC while in cooling process (43.0 F). CDI- vented. Sliced deli meat cooling in prep top. Sliced tomatoes cooling in prep top. CDI- sliced tomatoes discarded, meats moved to WIC for cooling.
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 . |