|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. - Observed water at handsink in 3 compartment sink area only reach 72F. Increase water temperature to maintain at least 100F at all handsinks.
6-301.14 Post a handwash sign at each handsink. - Observed handsink in lower school serving area lacking required signage. - CDI - EHS provided PIC with signage; PIC posted signage. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed diced potatoes and steak holding below 135F in a hot box (see temperature chart). - CDI - PIC sliced steak and put on line on TPHC and reheated potatoes to above 165F to continue holding in hot box. Chef stated temperatures in hot box were low due to door to hot box having been left open. - *NOTE: Per PIC, TPHC begins once items are removed from hot box and placed on line. EHS recommends beginning TPHC when items are placed in hot box to prevent hot holding violations moving forward.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed ice buildup in walk-in freezer. PIC stated work order has been placed to repair all seals in unit to prevent moisture buildup. |