|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf: No means to dry hands at kitchen grill hand sink. CDI- towels provided.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Hand washing sink in portable dish pit area being used to store scissors. CDI-scissors removed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Observed in-use sanitizer in 3-comp sink in portable dish pit at 50 ppm. Call made to service company for same day service to calibrate quat dispensing at 3-comp sink. Return visit within
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. : Cutting utensils stored as clean with food debris / residue attached. PIC states cutting utensils are cleaned in kitchen and not taken to 3-comp sink or dish machine in portable dish pit. Facilities are required to have a three comp sink available for the wash / rinse / sanitize of food contact surfaces that are not CIP (clean in place) equipment.
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 . |
|
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 prepped personal pizzas on holding rack at room temperature from 9:30 am to 10:46 am. Pizzas went from 41.0 F to 62.0 F with no process action. CDI- pizzas immediately placed into pizza oven to then be placed on TPHC after reaching 135.0 F in oven.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
36
|
0
|
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 employee using thick probe thermometer for measuring spring mix held on TPHC at common area grill. CDI- employee equipped with thin probe thermometer. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: Portable dish pit staff not able to produce test strips for quat sanitizer. Observed quat sanitizer too low for sanitization. |