|
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 - Right handsink basin behind service counter with blue stains. PIC stated they assume someone poured blue slushie down the drain of the handsink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. *Observed - Microwave with food debris build up. PIC stated microwaves are cleaned once a week. *CDI - EHS educated PIC on 24 hour cleaning frequency.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Black and pink build up in ice machine. Clean frequently and thoroughly to avoid any build up |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Pre-packaged hot dogs at 45F in Counter Glassdoor RIC. PIC employee just placed hot dogs into unit. Unit was heavily packed. *CDI - PIC spaced out hot dogs throughout both counter CH units to allow for better airflow and improved Cold holding.
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
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - 3 Compartment Sink Sanitizer dispenser unable to dispense sanitizer at proper concentration. *CDI - PIC worked on feeding tube and sanitizer was able to dispense at proper concentration. |