|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed handsink in men’s restroom missing a hand washing sign. Post a hand washing sign in men’s restroom. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee sanitizing equipment in 3 compartment sink by splashing sanitizer on portions of equipment that were not fully submerged in quat sanitizer in which half of some pieces of equipment did not meet required contact time with sanitizer. CDI: Employee removed some equipment to make room for equipment to be fully submerged under sanitizer to meet required contact time and returned all items to be fully sanitized. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed a tightly covered container of sausage gravy portioned from a can cooling in prep reach in cooler since over 4 hours prior in which temperature of gravy only reached 57F. CDI: PIC voluntarily discarded gravy. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer being used in 3 compartment sink with a concentration level above 400ppm. CDI: PIC diluted sanitizer with water which measured 400ppm when retested. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a tightly covered container of sausage gravy portioned from a can cooling in prep reach in cooler since over 4 hours prior in which temperature of gravy only reached 57F. Also observed a tightly covered container of American cheese cooling in prep reach in cooler not drop in temperature after 25 minutes. CDI: PIC voluntarily discarded gravy and placed American cheese in walk in cooler uncovered to rapidly cool. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed small leak from ceiling near drive through window. PIC stated leak was condensation from AC unit and has submitted a service request for repair. Repair leak. |