|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handwash sink by the 3 comp sink that did not have soap or paper towels upon arrival. CDI-PIC placed bottle of soap and paper towels at handwash sink. Repeat |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed boneless Korean bbq wings at 107F. CDI-Boneless wings were reheated to above 165F due to the wings being set into the hot box minutes before EHS arrived for inspection. Per PIC and food employee, these boneless nuggets get skewered post reheat, leading to a drop in temperature compared to the other hot box items. PIC stated that these nuggets will remain unskewered in hot box unit moving forward. Repeat (remaining at half points because all other hot box items were at 135F or above)
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 . |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Cardboard dumpster lid still damaged from previous report. Per PIC, waste company has been contacted since last inspection, but have no replace dumpster lid. Repeat (remaining at half points because dumpster area did not have large piles of trash in the enclosure area). |