|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket and employee during stored on ledge in front of hand sink. CDI Items moved. |
|
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 sausage patties in prep top holding above 41F, temped items below line on container, items holding 41F or below, items that were holding above 41F were voluntarily discarded. Observed creamers and ambient in low RIC near register holding above 41F. CDI All TCS items in RIC were voluntarily discarded. Will hold TCS items in other low RIC that is holding items and ambient 41F and below. PIC will call repairman for RIC. Repeat
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 . |
|
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. Observed debris and build up behind and under equipment, in hard to reach areas. Ensure attention is paid to these areas. |