|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed employee fill container of water used for cleaning grill top from front hand sink. CDI - EHS reminded employee and PIC that hand washing sinks are for hand washing only. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items such as cut tomato, cut lettuce, and sliced cheeses in prep top above 41 F. Unit was functioning. Food at the bottom of the containers was 41 F or below. REPEAT. CDI - PIC placed items on TPHC and completed procedures during inspection since items had been placed out two hours prior. PIC will use smaller portions and incorporate TPHC as needed to maintain food safely.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed bag of employee food stored on shelf above dry goods. CDI - PIC moved food to designated employee area. |