|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed employee bathroom handwash sink at 73F. PIC stated maintenance will be contacted after inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one scoop with minor food particles stored as clean. CDI-PIC set scoop by dishmachine to be rewashed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead pests in dry storage area in dark areas underneath shelving and another dead pest behind drying rack in dishmachine area. PIC discarded pests. EHS spoke with PIC about limiting amount of cardboard in dry storage area to help with potential attraction of pests and to check dark areas underneath shelving for dead pests. Repeat. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed dishmachine with cardboard stuck in sprinkler and minor buildup on pipe above exit of dishmachine. PIC stated dishmachine gets de-limed once a week. |