|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee drink being stored on front hand sink. Observed an employee fill water up in back hand sink. CDI- education was provided and EHS observed hand sink only being used for hand washing.
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed front prep area hand sink without soap. CDI- PIC provided. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine malfunctioning at 0 ppm Cl. CDI- Two employees made adjustments to the dish machine and EHS observed 50-100 ppm cl.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P - REPEAT- Observed made in house Cesar dressing, unsalted butter, lobster, and cut lettuce being placed on TPHC above 41F. CDI- PIC moved all items to walk in cooler to quickly cool. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves. |