|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed empty paper towel dispenser at handwashing sink by drive thru window. CDI-PIC refilled dispenser. REPEAT. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese sauce in cold drawer and sliced tomatoes and cut lettuce in lowboy under prep top above 41F (see temp chart). CDI-PIC voluntarily discarded cheese sauce and moved tomatoes and lettuce to WIC. EHS and PIC discussed storing less items in lowboy unit to ensure proper air circulation, cold drawer was installed this past Monday and appears to have slight opening when closed. Cold drawer had ambient temperature of 43F. VR within 3 days to check cold holding status of cold drawer. REPEAT.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers wetstacked on storage rack left of 3 compartment sink. PIC separated containers for proper air drying. |