|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M
Observed employee take drink of beverage then proceed to food prep area without washing hands. Employee washed hands after EHS intervention. CDI |
|
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
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
Shredded pork and sausage less than 135F. Products discarded. CDI |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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
Observed sliced cheddar at sandwich prep station stacked above rim of pan above 41F. REPEAT Observed shredded lettuce in prep top and sausage in cold drawer above 41F. Items placed in cold hold units 30 minutes prior. Items moved to walk in to quick chill to 41F or below. CDI |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit:http://meck.co/FoodSafety
Observed mechanical dishmachine measuring 0ppm chlorine. Ecolab was called during inspection. Machine operating properly before end of inspection. CDI |
|
51
|
2
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet
and not less than 1 inch.-P
Observed spray nozzle at dish machine pre wash below the flood level rim of sink. Adjust sprayer nozzle to provide sufficient air gap above flood rim. PIC placed sprayer above flood rim until repair is made. CDI |