|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink in dish pit unable to reach a water temperature of at least 100F. Water temperatures were measured between 76F and 92F. All other handwashing sinks had a water temperature of 100F or greater. -0 points- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in hot box holding at 126F. PIC stated that items are initially reheated to 190F and then held at 130F. Procedures on hot box stat that food is to be held at 130F. PIC has been advised that hot holding temperatures of TCS foods must be 135F or above. CDI - Mashed potatoes were reheated to 149F. -1.5 points-
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
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked together in a manner that will not allow for air drying (wet stacking). -0 points- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test kit for measuring quat sanitizer at three compartment sink. Establishment uses chlorine sanitizer at mechanical dish machine and quat sanitizer at three compartment sink. A verification will be conducted by February 13th, 2025 to determine if establishment is in compliance. -0.5 points- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soap and paper towel dispensers in establishment with abundance of splash and residues. Recommend higher frequency and more thorough cleaning. -0 points- |