|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed hand sinks missing soap and paper towels. CDI - PIC provided both. PIC stated the wrong size dispensers were sent to them and they are waiting for new ones to be sent. Pump hand soap and paper towels provided for the mean time.
- 1 - |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bulk commercially packaged food items in the bottom of the cooler reading 44-50F. PIC stated that cooler doors were open for rearranging right before EHS walked in. Ambient temp of unit reading 40F. CDI - Items moved to WIC to cool before being placed into cooler for holding. All other cold holding was good. - 0 -
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed beef ribs thawing at room temp in 3 comp sink. CDI - Items relocated to prep sink to thaw under running water. - 0.5 - |
|
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 thin probed thermometer on site during inspection. CDI - Thermometer purchased during inspection. - 0.5 - |