|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap available at hand sink in the second kitchen for hand washing. CDI- soap provided at the the time of inspection. Ensure to provide all hand washing supplies at all hand sinks at all time for proper hand washing. -1 pts- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
General Comment:
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. -Observed a clear package of raw shell eggs stored on top of pasteurized liquid egg box in refrigerator. CDI- Item was removed at the time of inspection. Ensure to store and keep raw food separate and away from ready to eat food at anytime. Proper food storage discussed in detail with PIC and staff at the time of inspection. -0 pts- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. -Observed items (boiled egg, green bean, stuffing, chili) in hot box holding temperature below 135F. Ensure to maintain the temperature of TCS food in hot holding at least 135F. Education provided to PIC and staff at the time of inspection. Point remain the same at this time. -1.5 pts- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.- Observed scooping spoons for flour and sugar laying on top handle down on food. CDI- PIC removed the item at the time of inspection. Ensure to keep the scooping spoons handle up to avoid any positive contamination. Point remain the same at this time. -0.5 pts- |