|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of drying at handwashing sink near 3-comp-sink. CDI-PIC btained a roll of paper towels. EHS used the handwashing sink near FOH. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clear container stored clean on shelf near 3-comp-sink with utensils and pieces of equipment with food debris and build up on food contact surfaces. CDI - PIC moved entire clear container back to dish pit to be rewash.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in flip top unit containers of chickpeas, hummus, ranch dressing, pimento cheese, cut roasted turkey, and (TCS) pest sauce in a secondary squeeze bottle above 41F from 04/30 & 5/3. See temp chart. CDI - PIC voluntarily discarded items.
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 . |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed PIC's thin probe thermometer not turning on. CDI - PIC left to obtain another thin probe thermometer during inspection. PIC returned with functioning thin probe thermometer. |