|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Maximum hot water temperature at hand sinks was 81.0 F
Also checked 3-comp sink, 82.0 F. Adjacent restaurant 3-comp sink 84.0 F. Adjacent restaurant hand sink 84.0 F |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. The inside of the grinder needed additional cleaning. Food build up under the auger. Sticker residue is present on the outside of most plastic containers. CDI- Grinder was set up for cleaning -1.5 points
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : stacked layers of herb crusted chicken measured 45.0 F in center of mass. Exterior measured 42.0 F. PIC stated chicken was worked up today. CDI- moved to WIF freezer for cooling.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed equipment and surfaces throughout facility and prep area in need of cleaning. Heavy build-up in bottom of butcher’s case. |
|
50
|
0
|
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 not exceeding 84.0 F at 3-com sink, two hand sinks. also not exceeding 84.0 F at adjacent restaurant hand sink and 3-comp sink. Return visit within 10 days. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed numerous cracks and damaged floor tiles throughout prep area floor. Wall bases damaged. Needs repair. |