|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee observed eating food while preparing a cake. Food employees must not eat food in food preparation areas. CDI - Employee educated and they stopped eating and washed hands. |
|
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. Employee observed filling up water at hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - Employee educated on hand washing sink use. 0 pts. |
|
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 Empanadas in hot holding measured 110-125F. TCS foods in hot holding shall measure at least 135F. CDI - Empanadas reheated to above 165F. REPEAT
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of ingredients observed on floor in walk-in cooler and walk-in freezer. Food must be stored at least 6 inches off the floor. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Debris observed in sanitizer solution that was in use at 3-compartment sink. Fully wash and rinse utensils before placing in sanitizer. Utensils shall be clean to sight and touch before placing in sanitizer solution. CDI - Dish washer educated on proper dish washing procedures and she drained sink and refilled it with clean solution. |
|
49
|
0.50
|
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. Clean outsides of ingredient containers and inside refrigeration units. Clean these areas more frequently. REPEAT |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water is only 77F. PIC states it is being repaired today. VR - Verification required within 10 days that hot water is repaired. |
|
55
|
0
|
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. Large amount of ceiling tiles missing. PIC states that A/C unit and ventilation are being replaced/repaired. Replace missing ceiling tiles when the repairs are completed. // 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. Clean walls in cooking area. Clean walls more frequently. 0 pts. |