|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed water at handwashing sink in the kitchen only reaching 91F. EHS advised PIC to check mixing values at the sink. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad in a bowl sitting on top in the prep top at 53F. PIC stated that it was just made for an order and any left over would be discarded. CDI PIC discarded salad that was leftover.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean metal bowls not inverted on storage racks. CDI PIC inverted clean bowls. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the prep unit and smaller red cutting board with deep grooves that can not be effectively cleaned and sanitized. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag and jacket on shelf above retail food items. CDI PIC moved items.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. REPEAT Observed 3 open water bottles on the bottom shelf of prep tables with retail food. EHS advised to keep employee drinks away from retail food, single service items, and utensils or equipment. CDI EHS allowed PIC to put drinks in a labeled container on the bottom shelf of the prep table. |