|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not working at hand sink next to three compartment sink. CDI- PIC replaced batteries. |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding equipment on prep line not working, PIC stated that unit went down this morning prior to inspection and that ice baths have been holding items 41F and below. EHS observed sliced tomatoes, sliced cheese, Parmesan cheese, and lettuce above 41F. CDI- PIC voluntarily discarded items and replaced. PIC decided to use emergency TPHC until equipment is fixed. EHS and PIC drafted TPHC procedures and EHS educated staff on how to label items. EHS will follow up within 3 days. REPEAT
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing in prep sink submerged in 86F water. CDI- PIC drained water and had chicken thawing under 62F running water. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 spilled coffee in cabinet next to front of house hand sink and build up of food debris in the bottom of breading station reach in. Clean. |