|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available at hand washing sink. CDI - PIC replenished station with paper towels. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed both 3-compartment sink sanitizer dispensing system and under counter dish machine sanitizer system non-functional. Sink & surface concetrations read at 0 P.P.M. and Chlorine at 10 P.P.M. EHS instructed staff on how to manually make sanitizer solution at 3-compartment sink. Solution made with concentrations of 272 P.P.M. sink & surface product. Staff instructed to discontinue use of equipment until repairs complete. VR to be conducted by no later than 6/16/23. -1.5-
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.
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark brown build-up on ice machine catch plate. Recommend thorough and higher cleaning frequency. -1.5- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed tomato sauce to be at 124 F on sides in hot holding. CDI - Product voluntarily discarded. -0-
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. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety 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 multiple TCS foods from early morning in prep top and cold drawer units that were above 41 F. It was discovered that the unit was unable to maintain temperatures < 41 F. Ambient temperature registered at 57 F. CDI - All foods from this morning voluntarily discarded. Remaining products relocated to walk-in cooler. Staff instructed to discontinue use of the entire unit until repairs completed. VR to be conducted by no later than 6/16/23. -3- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observed prep unit leaking underneath on to floor.***No escalation in points due to different area observed. -0-
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board at prep unit. No longer smooth and easily cleanable. Resurface or replace. -0- |