|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee rinsing equipment in handwashing sink. CDI, Observed PIC talk to staff and removed equipment from handwashing sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P - Observed flip top prep unit with ambient air temperature of 53 degrees F and TCS foods such as cheese and lettuce was between 58-71 degrees F. CDI, maintenance contacted and ambient calibrated while on-site. Ambient air temperature after calibration ensured 35 degrees F.
For more information, please visit: www.mecknc.gov/foodsafety |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed some grease accumulating on edge of hood ventilation system. |