|
10
|
1
|
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. Do not store cloths in hand sink. Cloths removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand sink lacked paper towels. Paper towels added. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed some items in steam well held under time. New items for this procedure and need to be added to a new TPHC form. CDI- PIC will update items to reflect on new TPHC form. Improvement since last inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
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 sauce bottles in make table and grill area without any labeling. Sauces were made in house. PIC to add labels. Repeat. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several unclean wiping cloths. Clean as needed. No points deducted. |