|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed hand wash temp of 74F. EHS adjusted water heater temp - sink reading over 100F by end of inspection.
6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Observed no paper towels present at hand sink. CDI - Paper towels provided.
- 1 - |
|
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 Observed 2 pans of Mac n cheese hot holding between 100-120F. CDI - Items placed on TPHC for remainder of service. All other hot holding is within required parameters. - 0 -
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no persons wearing hats/hair restraints. Be sure to wear hair restraints at any time when handling food items. - 0 - |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at hand sink and utility sink. CDI - PIC turned up hot water heater temperature and water was reading over 100F by end of inspection. - 0.5 - |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed cap missing from fresh water supply. Replace cap. - 0 - |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hot sauce and employee phone stored above facility food items/equipment. CDI - Items were moved to bottom shelving, away from potential contamination. - 0.5 - |