|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
General Comment:
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed jam paper towels in the dispenser at the India food station and behind dishwashing station. CDI- problem fixed at the time of inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - Observed dishwasher machine is currently down and totally not working. Repair needed. VERIFICATION within 3 days (5/9/26).
NOTE: Currently the facility is using disposable products for serving, pots and pans are being washed/rinse/sanitize at the 3 compartment sinks.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a pan of sausage patties in a hot box and a pan of sausage patties on a hot holding line holding temperature below 135F. CDI- PIC discarded the items at the time of inspection.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
- Observed black bean salad, macaroni salad, half cut melons, potato salad, hard boiled eggs, pico holding temperature above 41F in the refrigerator at prep station. CDI- PIC volunteer to discard all item at the time of inspection.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair.- Observed refrigerator at the prep station holding foods above the required safe temperature. Ambient temperature of the refrigerator measured at 53F. Repair needed. VERIFICATION within 3 days (5/9/26). |