|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in kitchen to begin inspection. PIC/employees stated kitchen has been rearranged, dispenser was taken off the wall and never put back on. EHS observed facility has 2 sinks in close proximity, on both sides of wall, one is properly stocked but the other is not. Employees using soap from other sink, EHS explained it must be stocked at both sinks. CDI- soap provided, placed at kitchen handsink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 comp sink at 0ppm quat when tested. EHS observed that sanitizer source appeared to be low, likely causing issue with low concentration of sanitizer. CDI- sanitizer changed, refilled to proper concentration during inspection.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean dish rack stored directly next to breading station prep table. Proximity of breading station to clean dishes has potential to contaminate dishes when working with raw chicken and breading. EHS discussed either moving clean dishes or using a plastic cover or plexiglass shield between dishes and prep table to prevent contamination. |