|
10
|
0
|
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. EHS observed main door to kitchen obstructing access to hand sink. EHS advised to keep door open at a space that will allow for easy access to hand sink. CDI - PIC adjusted door. (0) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed chicken salad sandwiches and buffalo chicken wraps in grab-n-go cooler above 41F. Facility packages these items in house. PIC stated these items are held in unit depending on sales. EHS observed containers stacked two high and pushed to front of grab-n-go cooler. EHS observed sandwiches in back of unit under 41F. EHS advised to only place two containers in the unit and store them as far back as possible to ensure cold holding compliance. CDI - Items above 41F were voluntarily discarded. (1.5)
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 . |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf EHS observed facility without proper high temperature thermometer to measure final rinse temperature. CDI - PIC ordered thermometer prior to end of inspection. EHS verified invoice. (0) |