|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed back handwashing sink with no soap. -CDI- PIC replenished soap supply.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed back handwash sink with no paper towels. -CDI- PIC replenished paper towel supply. -1- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed brown buildup in ice machine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed stickers on dishes stored as clean. -CDI- EHS educated PIC on proper cleaning of dishes and PIC removed stickers from items and placed in dishpit to be W/R/S. -0-
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed oatmilk and 2% milk in front RIC #2, above 41F. Observed double smoked bacon, cheddar and egg sandwich in sandwich RIC above 41F. Observed coconut milk, sweet cream, oatmilk and almond milk above 41F in stand alone RIC #2. Refer to temperature chart. Observed ambient air temperature of stand alone RIC #2 at. -CDI- PIC discarded sweet cream and opened oatmilk, almond milk and coconut milks. EHS moved milks and sandwich in front RICs to stand alone RICs to cool. -1.5- **3DAY VERIFICATION REQUIRED FOR STAND ALONE RIC #2**
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed thermometer not functioning due to needing a new battery. -0.5- **10DAY VERIFICATION REQUIRED** |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed stand alone RIC # 2 not properly functioning. EHS observed items on top shelf are maintaining temperature but items on lower shelves are not. Repair or replace. EHS will return within 3 days to verify. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
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- Observed no thermometer available to test sanitizing temperatures in hot water warewashing machine. -0.5- **10DAY VERIFICATION REQUIRED** |