|
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 multiple handwashes of turning off the sink faucets without a clean barrier. CDI-PIC reeducated food employees and hands were rewashed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at front and men's bathroom handwash station. PIC stated that new handwash signs were ordered, EHS provided signage as well. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one container of grits at 112F at steamwell towards the back of the establishment. PIC stated that knob for had been incorrectly turned down to a lower temperature. Steamwells actively used in service had temperatures of 135F or above. CDI-PIC voluntarily discarded food.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in establishment during inspection. Back door was open upon arrival. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed fork stored with handle touching raw chicken inside raw chicken container. PIC removed fork and set it aside to be washed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed quat sanitizer strips when establishment uses chlorine sanitizer for sanitizing buckets. CDI- Another waffle house store brought chlorine test strips for this establishment during the inspection. EHS verified concentration of sanitizer with their own test strips. Test strips brought during inspection also properly worked.
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no high temperature thermometer or high temperature stickers for dishmachine. CDI- Another waffle house store brought high temperature test stickers for this establishment during the inspection. EHS verified dish machine at 164F with their own dish plate thermometer. High temperature stickers brought during inspection also properly worked. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food build up on shelving and food debris on the bottom shelf of reach in furthest from the grill. |