|
10
|
1
|
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. Observed floor mats in front of hand sink and covering foot pedals used for turning on and off water in the back area. CDI - PIC had employee move floor mats to proper location.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink in coffee bar area without paper towels. Employee had towels opened but not near hand sink. CDI - Employee moved single use towels next to hand sink.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible debris and coffee bean in and on hand sink in back area hand sink. CDI - PIC cleaned out hand sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine reaching temperatures of 128.5 and 139.6. PIC had target maintenance worker try to adjust it and it only reached 139.6. Work order was placed.3 day VERIFICATION required.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one case of vanilla syrup and 2 cases of coffee beans stored directly on the floor in the back dry storage area. CDI - PIC had employee moved cases to shelf at least 6 inches off the floor. |