|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed soap dispenser on wall next to dump sink inside kitchen. EHS spoke with PIC about removing soap dispenser and to only wash hands at handsinks. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheddar cheese at 64F being held by ice and not refrigeration at buffet. CDI-PIC voluntarily discarded item. EHS to set up TPHC procedure for all cold items since facility discards all TCS food items after service (6:30-9:30AM).
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 . |
|
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 both of facilitys thermometers without batteries. VR within 10 days for working thermometers. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use spoon for grits stored in 96F water with moderate amount of food residue and cloudy water inside container. PIC removed spoon. |