|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed tongs stored on handsink. Do not store utensils on handsink. - CDI - PIC removed tongs and placed at dish machine to be cleaned. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in middle prep unit on cook line (see temperature chart). PIC placed all TCS items on ice and moved items to walk-in cooler to quickly cool. Per PIC, items were placed in unit prior to opening and therefore had been in units for less than 2 hours. EHS emailed PIC TPHC written procedures form if PIC wishes to utilize TPHC has an emergency measure. - VR - Verification required within 3 days to ensure unit is holding.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed all refrigeration units lacking thermometers. Ensure all refrigeration units have thermometers. |
|
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 clean dishes stacked wet. Allow dishes to air dry prior to stacking. |