|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink in back kitchen. Observed no functioning soap dispenser in other hand sink in back kitchen. Food employees stated facility just ran out of soap. Food employee retrieved soap by contacting PIC. -CDI- PIC provided soap. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all TCS items in prep unit above 41F (cheese, ranch, coleslaw). Cheese was placed in unit at 8:30am. Coleslaw and ranch were prepped this morning, then placed in unit for cooling. Ambient temperature of unit was 41F. -CDI- Because cheese was placed in unit 4 hours ago, cheese was voluntarily discarded. Because coleslaw and ranch have been in unit for less than 4 hours, they were placed in the WIC for rapid cooling. EHS and PIC discussed placing cheese, lettuce, and tomato in prep top on time (TPHC).
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for flour scoop fully submerged in flour. -CDI- PIC moved handle out of flour. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 buildup of food residue and debris along sides of stovetop, inside prep top unit, inside drawers under stove, and on roller carts in WIC. Increase frequency of cleaning. |