|
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. Dish washing gloves observed in back hand sink. Maintain hand sinks free of items and maintain them free so employees can wash hands. CDI - PIC removed items from hand sinks free. 0 pts. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Sanitizer solution was not registering color change on chlorine test strip. Bottle of bleach stated it was splashless bleach and to not use for sanitizing or disinfecting. CDI - PIC educated and he will acquire regular bleach to use by end of day. Establishment has quat sanitizer and quat test strips to use in case they can’t acquire regular bleach quickly. |
|
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 Broth cooling in deep pot in upright freezer at 58F. PIC stated it began cooling at 10am. CDI - PIC moved broth to ice bath in prep sink and it began cooling at a rate quick enough to reach 41F by 4pm.
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 . |