|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P PIC states that they are washing, rinsing and sanitizing dishes in 3-compartment sink. Sanitizer dispenser at 3-compartment sink is dispensing quat sanitizer at 0 ppm. Establishment needs to manually mix the quat sanitizer with water until it is 200-400 ppm until the chemical company repairs the dispenser. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several pans, scoops, tongs and a whisk were found with visible food/grease residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink to be re-washed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 Potatoes in hot holding measured 130-139F. TCS foods in hot holding shall measure at least 135F. CDI - Potatoes discarded. 0 pts.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Some wet wiping cloths observed on tables during inspection. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walls need detail cleaning in kitchen. Clean floors underneath plumbing and equipment in kitchen. 0 pts. |