|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink at BOH near prep sink. -CDI- PIC replenished paper towel supply.
6-301.14 Post a handwash sign at each handsink. Observed no sign at handsink at BOH near prep sink. -0- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed green beans, pinto beans, and yams with no protective coverings. -CDI- PIC covered items. **REPEAT** -3- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed food employee items sanitize items in chlorine water for less than 7 seconds. -CDI- EHS educated PIC on proper sanitization methods and food employee placed items back in sanitizer for more than 7 seconds. -0-
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed beef being thawed with no running water. -CDI- EHS educated PIC on proper thawing methods and item placed under running water. -0- |