|
10
|
0
|
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 2 spray bottles of disinfectant being stored on hand sink in lower kitchen area. CDI: PIC relocated spray bottles. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
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 a container of sliced tomatoes being held in deli RI cooler at 47F. CDI: Employee returned sliced tomatoes to blast chiller to rapidly cool. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza slicer being stored at hand sink where food contact surface of pizza slicer was contacting rim of hand sink basin. CDI: PIC returned slicer to be W/R/S and replaced with new slicer which was placed on a sheet tray. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed an inaccurate reading on facility’s max/min thermometer when compared to dish machine’s gauge and EHS’s max/min thermometer. See temp chart. VERIFICATION REQUIRED within 10 days to ensure facility has a max/min thermometer that accurately reads temperature of hot water of rinse cycle of dish machine. |