|
10
|
0
|
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. EHS observed brooms, a squeegee, and dustpan stored in front of handsink. EHS advised to keep hand sink free and clear to provide easy access for employees to use. CDI - PIC removed items from front of handsink. (0) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observe quinoa mixed with diced tomatoes actively cooling in make unit reach in compartment. PIC stated this was prepared around 10 am this morning and must have mistakenly been placed in make unit instead of cooling in WIC or blast chiller. EHS observed quinoa mix at 45 degrees. CDI - PIC voluntarily discarded quinoa container due to missing 4 hours cooling window. REPEAT. (1.5)
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed a few items on make line without proper time documentation. PIC stated items were placed 10 minutes prior to inspection but timer for items had not been set. EHS observed hummus in salad open display as back up for cold line. PIC stated this item is also placed on time but no time stamp visible. PIC stated time stamp for items on cold bar are used for hummus as well. EHS stated since hummus is stored in different unit a separate time stamp shall be used for hummus. CDI - PIC set timer for hot items and placed time stamp for hummus. (0) |
|
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 EHS observed quinoa and diced tomatoes mix actively cooling in reach in of make unit. Quinoa missed cooling parameters due to cooling in unit not designed for cooling TCS foods. PIC stated items that need to be cooled are placed in blast chiller prior to storing and a food employee mistakenly placed in make unit. Overall, EHS observed proper cooling in blast chiller and items in WIC cooling observed cooling with lids off. CDI - PIC voluntarily discarded quinoa. REPEAT (1)
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf EHS observed rubber spatulas in poor condition. EHS observed food contact surface of spatulas tearing and ripped and observed handles of spatulas with burnt intentions creating areas that are hard to clean. CDI - PIC removed utensils from service. (0) |
|
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. EHS observed AC vent above clean equipment soiled with dust and debris in back kitchen. Increase cleaning frequency to avoid contamination. (0) |