|
10
|
0
|
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 at one service line handsink. CDI - Food handler provided
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the warewashing area handsink. CDI - Food handler provided |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 the heat sanitizing dishmachine only reach a temp of 145F. CDI - PIC will set up sanitizer in the 3-compartment sink. Facility uses single service trays/plates and utensils. Equipment/trays/pans/serving utensils will be washed rinsed and sanitized in the warewashing sink. Call for repair.
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed the max/min thermometer not functional, battery needs to be replaced. |