|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand washing sink had no paper towels. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser. // 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Spray bottles observed in basin of hand washing sink beside 3-compartment sink. CDI - Employee removed bottles. REPEAT |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1 pancake and sausage bite measured 120F in hot holding. TCS foods in hot holding shall measure 135F or above. CDI - Employee discarded item. 0 pts.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Several stacks of pans stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT |