|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink next to donut shelf area. CDI - PIC provided paper towels. -REPEAT- -1 point- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns hot holding at temperatures between 127F and 131F. Hashbrowns are kept on a 4 hour time limit for quality purposes. PIC stated that hashbrowns last approximately 45 minutes before being sold. CDI - Hashbrowns were placed on TPHC with a 4 hour limit. PIC has been advised to conduct frequent temperature checks of all TCS foods. -0 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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing watches and bracelets. -REPEAT- -0.5 points- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for measuring quat sanitizer at three compartment sink. A verification will be conducted by 11/20/2025 to determine if establishment is in compliance. -0.5 points- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Store mops for air drying after use. Observed mop stored in mop bucket with water next to can wash. Store mops in a manner that promotes air drying after use. -0 points- |
|
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 phones stored on prep tables. Designate an area for the storage of employee possessions away from food, equipment, and utensils. -0 points- |