|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Observed all handsinks reach a maximum temperature of 78F. Ensure handsink water temperature reaches at least 100F. -EHS will follow-up on handsink hot water temperatures. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed burgers holding below 135F in the hot holding cabinet and on the hot line. -CDI- PIC reheated all burgers to 165F or higher. PIC and EHS discussed methods to ensure proper hot holding temperatures are maintained.
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 . |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf -Observed hot water at all sinks reach a maximum of 78F, including 3-compartment sink and handsinks. Hot water must reach 110F during manual warewashing at the 3-compartment sink, according to the facility’s detergent label. Do not use 3-compartment sink for manual warewashing until sufficient hot water is supplied. Only use the dish machine for wash/rinse/sanitize. -10 day verification visit required- |