|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands correctly and then contaminate hands on the faucet by turning it off without a barrier. -CDI- EHS coached food employee on proper hand washing techniques and employee rewashed hands correctly |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed food employee run rags under hand sink to wipe down a table. -CDI- EHS discussed and coached violation with PIC and PIC discussed with staff. Ensure that hand sinks are used for hand washing only.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels present at the rear hand sink. -CDI- PIC replaced paper towels. Ensure paper towels are provided. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed high temp dish machine not functioning at the time of the inspection. Dish machine read at 97F. -CDI- PIC placed work order during inspection, and service tech arrived and fixed dish machine. PIC still had 3-comp sink set up for proper W/R/S. PIC also rewashed all dishware that was washed this morning.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of soil and debris on the internal portion of the ice machine. Ensure ice machine is cleaned and maintained as clean.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed ham sliced, tomato, and cheese sliced in the make top well above fill lines. Food was above 41F. PIC stated that food entered into unit from WIC 2.5 hours earlier. -CDI- Food was moved into WIC to properly cool. Food cooled by end of inspection.
Observed waffle batter above 41F. PIC voluntarily discarded waffle batter.
Ensure CH food is maintained at 41F or below.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed chlorine sanitizer in sanitizer buckets to strong at greater than 200PPM. -CDI- PIC diluted to approximately 100PPM.
Ensure proper sanitizer concentrations. |