|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed food utility cart obstructing hand washing sink. CDI - PIC removed obstruction. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed raw chicken bites at the flip unit > 41 F and hot sauce used to dip chicken being held held in room temperature. Food items were put out before EHS arrival. CDI - Chicken bites taken to the WIC to cool towards < 41 F. Hot sauce placed on TPHC. PIC advised that the facility is in process of obtaining a variance for their hot sauce. pH of tested product has been analyzed through NC State Univ but has yet to complete the variance process. EHS and PIC discussed TPHC implementation for hot sauce. EHS forwarded copy of TPHC for hot sauce to email on file. VR required by 3/15/23 -1.5- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of breader stored on floor in kitchen. -0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held inside 2x buckets of sanitizer solution with concentrations registering between 0-50 PPM quat. CDI - Sanitizer solution discarded and remade with new solutions registering at 200 PPM. -0.5- |