|
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 wet towel in handwashing sinks. CDI PIC removed towel from sink and sanitized sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sinks near dish room. CDI PIC refilled dispenser. |
|
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 sanitizer in the dish machine at 0ppm chlorine. The container was empty. CDI PIC replaced container and sanitizer was at 100ppm chlorine.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 metal pans stored as clean with food debris on them. CDI PIC moved to dish room.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch to-go cups in front lowboy cooler at 44F. Labeled indicated that they were prepped at 9:30 am today. CDI PIC put them in the WIC to cool back down. EHS suggested to put the to-go cups on ice because the ambient air in the lowboy cooler is 41F and the employee are constantly opening it. 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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed measuring cup buried in the breading mixture container. CDI PIC removed measuring cup from container. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed large amount of frost buildup inside WIF and on outside wall of WIF. EHS advised PIC to have WIF checked due to large amount of frost buildup on the fan, walls, and door. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed dish washer employee not rinsing dishes before sanitizing them at the 3 comp sink. CDI PIC educated employee and she rewashed the previous dishes. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee apron stored on shelf above food. Observed employee dishes stored on shelf with clean customer containers. CDI PIC moved employee items. |