|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed hand sink by hot case not functional during inspection, drain pipe was not attached. PIC stated they placed a repair ticket. VERIFICATION REQUIRED.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart blocking hand sink by dish area. CDI: Cart was relocated.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by pretzel station without paper towels. CDI: PIC placed paper towels at sink. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops with handle down in eggs and sausage containers. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
REPEAT
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility without a max/min thermometer for hot water dish machine. VERIFICATION REQUIRED. |