|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at beginning of inspection at the handwashing station. CDI - PIC supplied dish detergent for handwashing. Soap must be stocked at handwashing station at all times. - 1 - |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed food debris on surface of stored thermometer. Outside of thermometer was soiled as well. Clean after each use and clean unit when soil accumulation occurs. CDI - Unit wiped down with sanitizer rag. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed refried beans being reheated on steam table. Temperature was 55F at first check and had only risen 2F in 30 minutes. CDI - PIC moved pan to stove and reheated beans to 168F in additional 30 minutes. - 1.5 - |
|
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 refried beans hot holding between 118 - 134. CDI - Items reheated to 176F. - 1.5 -
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed unopened box of clamshell to go containers stored on ground outside unit door. CDI - PIC moved box inside to shelf. |