|
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 a container of sherbet/ice cream scoopers stored in the handwash sink basin, obstructing employees from using the handwash sink for handwashing.
CDI - Container of sherbet/ice cream scoopers removed.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the handwash sink in use as a temporary dipper well due to the dipper well breaking this previous weekend. PIC stated they have a work order in for the dipper well repair and that they have only used the handwash sink for convenience sake. Handwash sinks must remain for handwashing only.
CDI - Insert container of scoopers removed and placed at prep sink by WIF to be used as a temporary dipper well until repair is made. |
|
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 the sanitizer basin of the 3 compartment sink to be testing at 0ppm<50ppm quaternary ammonia at the time of the inspection and active ware washing was occurring.
CDI - Basin emptied and refilled with new sanitizer solution. Sanitizer retested at 200ppm.
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 |