|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Observed no paper towels stocked at handsink in bathroom and handsink next to ice machine. - CDI - PIC stocked paper towels at both sinks.
6-301.14 Post a handwash sign at each handsink. - Observed handsink in bathroom lacking required signage. - CDI - EHS provided PIC with signage; PIC posted signage. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed raw burgers and raw chicken holding above 41F in cooler drawers next to grill. Also observed watermelon holding above 41F in milkshake flip top unit near walk up window. - CDI - PIC placed burgers and chicken on TPHC. PIC stated unit was stuck in defrost mode; PIC turned unit down which turned off defrost mode. EHS observed ambient temperatures to recover. EHS recommends having someone service unit to ensure it is properly functioning. PIC moved watermelon to WIC to quickly cool. Lid to flip top had been left open; PIC closed lid and instructed employees to keep lid closed when not in use. - *NOTE: Risk control plan may be implemented or permit action may be taken at next inspection if cold holding violations persist.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed chlorine sanitizer at a concentration above 150ppm in sanitizer bucket for wiping cloths. - CDI - PIC replaced sanitizer to a correct concentration of 100ppm. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 black residue buildup on soda nozzles at soda machine. Clean and increase cleaning frequency to maintain clean. - CDI - PIC cleaned and sanitized soda nozzles. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed damaged/cracked/missing floor tiles along cook line and wall tiles at mop sink area. Repair all damaged tiles and replace missing tiles.
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. - REPEAT - Observed floors and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. |