|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking handwashing sink. CDI EHS moved cart. REPEAT |
|
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 milk, boiled egg, and yogurt in the small buffet cooler and the reach in cooler above 41F. CDI PIC voluntarily discarded.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed facility using a dial thermometer that is 12 degrees lower than EHS calibrated thermometer. VR needed 8-2-24
For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering on |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed multiuse serving utensils on buffet unprotected . EHS advised PIC to cover utensils |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cup on shelf with clean facility dishes. CDI PIC moved employee cup |