|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf- *Observed - Handsink with heavy leak not in use by staff. Handsink shall be repaired and available to staff. A verification visit will be conducted within 10 days to verify item has been repaired. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
*REPEAT* 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - 3 compartment sink sanitizer dispenser not dispensing any sanitizer, concentration of 0ppm. Facility will distribute sanitizer by hand, train staff on proper amounts to use and test sanitizer each time before use. A verification visit will be conducted within 72 hours to verify item has been repaired.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced cheese in right side of flip top unit from yesterday above 41F. *CDI - PIC voluntarily discarded product. NOTE: less points deducted due to great improvement from prior inspections.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
*REPEAT* 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Squeeze bottles of different sauces and dressings without labels. *CDI - PIC labeled items. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests throughout kitchen. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
*REPEAT* 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - sanitizer buckets at a concentration of 0ppm due to 3 comp sanitizer not working properly. *CDI - PIC remade sanitizer by hand and tested it at 200ppm then refilled all buckets. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
*REPEAT* 5-205.15 Maintain a plumbing system in good repair. *Observed - 3 compartment sink with small leak underneath it as well as back handsink with heavy leak. These items shall be in good repair. |