|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - observed no disposable towels provided in back handwashing sink near ware washing area. Repeat. CDI, towels supplied.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed ice dumped in front handwashing sink and equipment stored in back handwashing sink. CDI, equipment removed. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
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.
Observed cheese recently prepared and pico. Cooling temperature 1 of cheese at 10:29 was at 46 degrees F. Pico temp 1 at same time was 45 degrees F. Cheese cooling in deep tightly covered containers while pico cooling in tightly covered containers. At 10:59 observed no change in temperature. CDI, cheese relocated to shallow uncovered containers and pico covers removed to facilitate heat transfer. Cooling poster provided to PIC.
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 . |
|
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed 1 container of house made salsa with date of preparation of 1/15. CDI, salsa voluntarily discarded .
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 cheese recently prepared and pico. Cooling temperature 1 of cheese at 10:29 was at 46 degrees F. Pico temp 1 at same time was 45 degrees F. Cheese cooling in deep tightly covered containers while pico cooling in tightly covered containers. At 10:59 observed no change in temperature. CDI, cheese relocated to shallow uncovered containers and pico covers removed to facilitate heat transfer. Cooling poster provided to PIC.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observe 1 food employee with jewelry on wrist. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed some pans wet stacked at 3 compartment sink. Repeat. |