|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available in MFU. CDI - PIC purchased hand soap during inspection. - 1 - |
|
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 PIC cooling cooked pastor and cooked beef in MFU. Items were cooling ambiently on counter top. Items ranged from 115-95F. Items dropped 1-2F during inspection. CDI - Items were taken inside to their commissary to cool items in WIC. PIC was reminded that no cooling of hot or reheated food items is allowed on MFU. - 1.5 -
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 . |
|
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 cooked pork, chicken, and onions held in RIC without dates marked. Observed chorizo with date mark of 3/26. PIC stated the meat products are cooked and then frozen in walk in freezer, and then pulled out for service. EHS discussed proper date marking to reflect cook/freeze/and thaw dates. CDI - All items were date marked. - 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 . |
|
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 PIC cooling cooked pastor and cooked beef in MFU. Items were cooling ambiently on counter top. Items ranged from 115-95F. Items dropped 1-2F during inspection. CDI - Items were taken inside to their commissary to cool items in WIC. PIC was reminded that no cooling of hot or reheated food items is allowed on MFU. - 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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer onsite. CDI - Thermometer provided. - 0.5 - |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips on site during inspection. CDI - Test strips provided. - 0 - |