|
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 both hand washing sinks in kitchen. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispensers. // 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Containers stored on top of hand washing sink beside 3-compartment sink. Maintain hand washing sinks free and accessible for employee hand washing. CDI - PIC moved containers to 3-compartment sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of eggs in small sandwich cooler measured 43-48F. PIC stated they probably warmed up during thaw process and transferring them to front cooler. TCS foods must be 41F or less. CDI - PIC moved pan to walk-in cooler to cool.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of disinfectant stored on shelf above prep table. Do not store toxic chemicals where they can potentially contaminate food or clean food-contact equipment. CDI - PIC moved chemical to chemical storage area. REPEAT |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee observed preparing food with bracelets on wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean inside small sandwich cooler, shelves, racks, and outsides of dry storage containers. Clean these areas more frequently. |