|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed employees exit and leave unit without changing gloves or washing hands. Hands could not be washed due to lack of hot and cold running water. Permit suspended. Unit closed. Verification will be required. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
No hot water available at handwashing sink. No hot/cold water available on unit. - 1 - |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed pulled pork, ribs, and wings that were below 135F in the hot hold cabinet. CDI - Items were put on emergency TPHC till event ends at 2:00pm. - 1.5 - 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 . |
|
50
|
1
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf. Observed water unable to run to fixtures at beginning of inspection. CDI - PIC tried several fixes to get water flowing without success. Facility closed since they are unable to adequately wash hands. - 1 - |