|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
5-202.12 Provide at least 100F water at handsinks.
Observed no handwashing sings at any handsinks during inspection. Observed handsinks unable to provide 100F water during inspection.
CDI - REHS provided handwash signs. Water adjusted to over 120F.
0 pts. |
|
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
Observed container of sour cream and butter in WIC holding at 53F during inspection. PIC stated butter had been left out of temperature control overnight, and was currently being cooled down to be used for service. All other cold holding in facility compliant.
CDI - PIC voluntarily discarded.
Repeat. 3 pts. REHS observed vast improvement from previous inspection. Risk Control Plan not necessary at this time.
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed food debris buildup at bottom of RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage.
0 pts. |