|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed handsink in online order prep area blocked with trash cans during inspection. CDI - PIC moved.
0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed mechanical dish machine only able to achieve maximum temperature of 152F during inspection. PIC was already aware of issue and work orders have already been submitted. PIC contacted maintenance again during inspection. Facility will utilize three compartment sink until machine can be serviced. Facility already exclusively utilizes single service items for customer foods. 72 hour VR required.
1.5 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed container of pickles being stored on the floor in deli WIC during inspection. CDI - PIC moved to appropriate location.
0 pts. |