|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Container observed in hand washing sink. Do not store items in hand washing sinks. CDI - PIC removed container. REPEAT // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at restroom hand sink. CDI - PIC placed paper towels at hand sink. |
|
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 Chicharrones (110-110F), chicken (120F), peppers and onions (115-119F), and carnitas (96F-100F) were below 135F in hot holding. Ensure employees use equipment that is designed to rapidly reheat the food to above 165F and within 2 hours, prior to hot holding. CDI - Chicharrones discarded because they were held overnight. Other items were reheated on stove top to above 165F. 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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Walk-in freezer door is damaged. Shelves below prep tables are rusted. Repair listed equipment. REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Ceiling peeling in walk-in freezer. REPEAT |