|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinse wiping cloth at handwash sink to wipe non-food contact surface. CDI-PIC removed wiping cloth and EHS talked with PIC about only using hand wash sinks for handwashing.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed men’s restroom with empty paper towel dispenser. CDI-PIC added paper towel roll. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave above prep top and steam well with moderate build up. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hash browns and sausage links under 135F (see temp chart). Per PIC, heat lamp at serving window for hash browns does not consistently work and sausage links were stored on in between grill and back grill wall. PIC also stated that both items get discarded after 30 mins and have time labels placed on items. CDI-Sausage links placed on grill and were reheated to 173F and EHS will help facility establishment TPHC for holding hash browns in the serving window.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw hamburger patty, liquid egg mix, and other TCS foods in one section of a RI that was above 41F (see temp chart). PIC stated that work order was placed last night. Items moved to WIC. VR within 3 days to check status of cold holding of RI. Repeat.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets broken off along WIF door causing door to stick slightly open, but temperatures are unaffected. Steam well, heat lamp, and server station steam well all in need of repair and have work orders placed prior to today’s inspection. Repeat. |
|
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 and rust build up on shelving towards the back inside WIC and ice buildup on shelving inside WIF. |