|
8
|
4
|
Hands clean & properly washed |
No |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 2 food employees wash hands and turn off faucet without using a barrier. -CDI- EHS educated PIC on proper handwashing/ when to wash and EHS advised food employees to rewash hands. **REPEAT** -4- |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed spoon in handwashing sink. -CDI- PIC removed item. **REPEAT** -2- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fried fish hot holding under heat lamp at 83F. Observed chicken wings holding at 98F. -CDI- PIC reheated items. -0-
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed hot sauce and ranch with no labels. **REPEAT** -1- |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed water at all sinks, including handwashing and 3-compartment sink not above 80F. Per PIC, work order has been placed and plumber is expected to come make repairs on Monday. **IF HOT WATER IS NOT REPAIRED BY MONDAY, IT WILL RESULT IN IMMEDIATE PERMIT SUSPENSION.** -0.5- |