|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
General Comment
5-204.11(A) Pf - Handwashing sinks shall be located for convenient use by employees in food preparation, food dispensing, and warewashing areas. Handwashing sink has been removed from dish area; next closest sink is not convenient to the dish room for washing in between soiled and clean dishes. VR - School must contact senior envicronmental specialist Jessica Perry at (704) 617-3035 or Jessica.Perry@mecklenburgcountync.gov to discuss reintallation of handsink. |
|
19
|
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 Meatballs in hot holding unit at 126F - 130F. CDI - Reheated to 165F+. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Date recorded on TPHC board was yesterday's date; recorded times and temperatures appeared correct. CDI - Staff recognized and corrected without being told. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment - Observed a feww metal pans inverted and stored on a low shelf with crumbs and debris around lip of pans. Clean. |