|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed handsink used at biscuit station temping at 74F. PIC stated plumber would be contacted to adjust line.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink near 3-comp blocked by dishes stored at sink and temping above 140F without cold pedal functioning properly. CDI- PIC removed dishes from sink, will contact plumber, employees to use handsinks functioning properly with active managerial monitoring. *REPEAT* ensure handsinks throughout establishment are properly maintained to encourage frequent proper handwashing practices.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink next to 3-comp being used to store dishes. CDI- PIC removed items. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of 5 sheet pans stacked with heavy encrusted grease residue accumulation. CDI- PIC removed pans to 3-comp. Seek cleaning procedures or replacement of pans. *REPEAT* points not escalated due to improvement based on previous inspection report.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needing for nonfood contact areas throughout establishment, especially at prep lines and holding equipment. *REPEAT* |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed two handsinks without properly functioning or present cold water pedals. *REPEAT* PIC to contact plumber for maintenance. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsinks in kitchen areas maintained unclean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal phone and speaker stored on prep table while active food prep was being conducted. CDI- PIC had employee remove items to designated area. |