|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap dispenser at handsink by reach-in freezer. -CDI- PIC stated soap dispenser was purchased and just arrived on truck. PIC provided soap at handsink.
-REPEAT- No point escalation due to significant improvement in soap availability at handsinks since last inspection. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and sticker residue on multiple dishes stored as clean. -CDI- PIC moved items to dishpit to be re-washed/rinsed/sanitized.
-REPEAT-
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 . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed small fried chicken tenders holding below 135F under hot holding lamp. -CDI- PIC voluntarily discarded the chicken.
-REPEAT-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed scoop for ice machine fully submerged within the ice. -CDI- PIC removed the scoop and placed in designated scoop holder.
-REPEAT- |
|
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 accumulation of food debris/residue throughout cold holding units in facility (in under-grill cold drawers, raw chicken prep cooler, make table station). Increase frequency of cleaning to prevent buildup.
-REPEAT- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. -Observed drain under 3-compartment sink not draining at start of inspection. Observed water pooling within the drainage hole, up to floor level. Observed no backflow (no sewage/water rising up from within drain). -CDI- PIC cleared drain during inspection and, by end of inspection, EHS observed drain repaired and properly allowing water from 3-compartment sink to drain. EHS also observed plumber arrive by end of inspection to ensure proper repairs of drain. |