|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
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 with multiple containers of plastic wrap.
CDI - Items were removed making the sink accessible.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed sushi rolling mat, hanging on side of hand sink to air dry.
CDI - Rolling mat was removed from the sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer inside the 3 compartment sink below 200 PPM of QUAT sanitizer inside the 3 compartment sink.
CDI - Sink was drained and the sanitizer solution was replaced at the proper strength.
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 |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed fish cakes inside the prep unit held above 41F.
Observed raw pork and raw chicken above 41F inside the WIC.
CDI - All Fish cakes were voluntarily discarded.
Raw Pork and chicken were temped at 41F by the PIC before being transported from the WIC to the RIC at 9:30 AM, Items were taken back to the WIC for rapid cooling.
EHS suggests that PIC modify transport and marinade procedures to reduce the increase in temperature when transporting and maintain items at 41F. EHS will follow-up.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooked carrots cooling at a rate of 0.35F/min. Carrots cooled from 102F to 77F within a 70 min time span.
CDI - Carrots were uncovered to promote air flow for rapid 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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 containers of oils and various powders throughout the kitchen with no label.
CDI - Items were labeled. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed sanitizer buckets or below 100 PPM.
CDI - Sanitizer was replaced at the proper strength. |
|
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 floors in need of cleaning inside the WIC.
*Shared WIC |