|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at 1 hand washing sink. CDI - PIC changed out batteries to dispenser and it began working. //
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at 1 hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pupusas, raw chicken, raw beef, yucca, fried chicken, and cooked shrimp in coolers on line measured 44-58F. Establishment was cleaning out coolers this morning and the PIC thought this was why the foods were above 41F. CDI - PIC moved all TCS foods above 41F to walk-in cooler to cool. REPEAT
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Several bus tubs, containers and pans were stacked while still wet on clean utensil shelves. Allow utensils to adequately air dry before stacking. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Chlorine sanitizer test strips were wet and not usable. VR - Verification required within 10 days that establishment acquires new test strips. |