|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf- Observed food debris and a piece of paper towel in the hand sink by the dish pit. CDI - education provided about uses of hand sinks for handwashing only and sink was cleaned out. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
-REPEAT-
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine at bar with 0ppm chlorine sanitizer. Bottle of sanitizer was more than half full. Sanitizer failed to flow into machine when primer button pressed. PIC contacted EcoLab for service visit.
3-Day VR (11/26/25).
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 |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf- Observed multiple containers of food on the cook line without date marking. Observed open container of milk from the previous day without date marking. CDI - PIC had line staff date mark items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
49
|
0.50
|
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 water and food debris in bottom of cook line low boy coolers. Observed build-up of debris on gaskets of cook line low boy coolers. PIC to address cleaning frequency of coolers. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor tile grout on cook line in need of repair. PIC to address grout repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up of food debris under equipment throughout kitchen and dish pit areas. PIC to address cleaning frequency. |