|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink next to prep sink blocked by trash can. CDI- PIC removed item to allow sink to be easily accessed.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used to store unclean dishes. CDI- EHS discussed handsink usage, PIC removed item to 3-comp, EHS instructed PIC to have sink w/r/s. |
|
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. Observed sanitizer at 3-comp sink used to sanitize dishes and fill sani buckets at 0ppm due to quat sani container being empty. CDI- PIC replaced empty container, 3-comp sanitizer read above 200ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced turkey and sliced ham temping above 41F in flip top. CDI- PIC removed items to rapidly cool in WIC.
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 . |
|
56
|
0
|
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 food employee’s personal phone stored on prep table while non-TCS food was being prepped. CDI- PIC had food employee remove phone from area. |