|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large sheet of cardboard being stored in hand sink near tortilla hot box. CDI: item was removed.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large serving spoon laying inside basin of hand sink at serving station. Observed food employee filling up metal container at hand sink. CDI: items were removed, education provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee pick spoon up off the floor with gloves on and proceed to handle food without changing gloves. CDI: Food employee removed gloves and washed hands. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed hot water dish machine reaching a maximum temperature of 155F after running multiple cycles. Repair tech was called during inspection. Facility has a booster heater. Facility has temporarily increased hot water heater temperature, Dish plate thermometer now reads 167F. VERIFICATION REQUIRED.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lids, various metal and plastic pans with food debris and sticker debris. CDI: Items were placed to be rewashed, rinsed, sanitized. EHS will conduct long term compliance visit, at which time a risk control plan will be implemented.
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 |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout the facility. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving throughout facility and inside of hot box with food debris build up. Clean as needed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and bag hanging on shelving with food products and clean dishes. |