|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employees discarding liquids and filling water at hand washing sink. CDI - PIC educated food employees on proper procedures for using hand washing sink. |
|
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 Observed cooked white rice hot holding below 135*F. CDI - PIC was able to reheat white rice to 168*F on stove and transferred back into steam table.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked bacon sauce hot holding below 135*F.CDI - PIC was able to reheat bacon sauce to 171*F on stove and transferred back into steam table.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked shredded chicken hot holding below 135*F. CDI - PIC was able to reheat cooked shredded chicken to 182*F on stove and transferred back into steam table. EHS observed steam table is working properly other foods were above 135*f |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of raw shrimp cold holding above 41*F in low boy cooler from yesterday. CDI - PIC voluntarily discarded container of raw shrimp.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed QR code online menu missing *items may be undercooked *. 10 Day VR required. Establishment doesn't have paper manus |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed yellow tongs with burnt rubber hands. CDI - Voluntarily discarded item
4-502.11(A) Maintain utensils in good repair. Observed metal mesh strain with broken bars sticking out.. CDI - PIC Voluntarily discarded item.
4-501.11 Maintain equipment in good repair. Observed WIF with ice building up around seal of door and floor starting to lift up. |