|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at the hand sink on the prep line. -CDI- PIC provided paper towels. (0 pts) |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 2 units on the cook line with TCS food items above 41F. Also observed every item in the WIC above 41F. The ambient temperature of the WIC was recorded at 45F. PIC called a technician and voluntarily closed the facility PIC also voluntarily discarded the necessary items. EHS will make follow up visit to verify WIC is holding correct temperatures. VERIFICATION REQUIRED*** (3 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
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet stacked containers while being stored as clean. Separate containers to allow proper air drying. REPEAT*** (1 pt) |