|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in the handwashing sink. CDI EHS educated PIC and she sanitized the handwashing sink.
5-204.11 Handwashing Sinks - Location and Placement (Pf) Observed hand washing sink touching 3 comp sink and there is no splash guard in place. VR needed 9-30-24 |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at 3 comp sink at 0ppm. CDI PIC adjusted attachment and adjusted concentration to 200 ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and potatoes being held on buffet below 135F. PIC stated that these items were put out at 8:30 am and will be discarded at 9:30 am. CDI items put on TPHC for the remaining 1 hour.
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 . |
|
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 Observed facility does not have Quat test kit for 3 comp sink sanitizer. VR needed 9-30-24 |