|
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 handwashing sink across from makeline with an empty paper towel dispenser. CDI-PIC placed roll of paper towels by handwashing sink.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink next to breading station with sifter in handwashing sink. CDI-PIC removed sifter and will clean handwashing sink. PIC provided education for rest of staff of purposes of handwashing sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed plastic containers used to toss wings in sauce that are washed, rinsed, and sanitized twice a day, per PIC. CDI-PIC removed containers to be rewashed and stated she would order more to ensure clean and sanitized wing containers are changed out every 4 hours.
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 . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fries, wings, chicken breasts, and chicken nuggets below 135F in main hot holding area with heat lamp on makeline and in hot cabinet next to fryers. CDI-PIC voluntarily discarded items and and stated facility will not use hot cabinet until maintenance has been completed, heat lamp items are held and discarded after 15 mins. VR within 3 days to check hot holding of cabinet and heat lamp.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boiled eggs, shredded and sliced cheese above 41F in makeline area. CDI-PIC voluntarily discarded items. Makeline had empty space leading to cold air escaping from unit. PIC placed empty container into line and new products held at 41F or below.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one opened box of containers stored on the floor of dry storage area. PIC moved box to shelf. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed 3 compartment sink pipe without an air gap into the floor drain. CDI-PIC cut pipe with saw and pipe now has an air gap of greater than 1 inch. |