|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. *Observed - Employee drinking from lidded cup with a straw while engaged in food prep and storing cup on shelf above prep table. *CDI - PIC had food employee move cup to designated area. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Front hand sink without paper towels during inspection. *CDI - PIC provided paper towels.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. *Observed - Hand sink on the cook line out of order during time of inspection. Hand sink shall be repaired to allow proper hand washing. EHS will conduct verification visit within 10 days to verify sink has been repaired. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - multiple ladles with food debris build up. *CDI - PIC placed items on 3 comp sink to washed, rinsed and sanitized.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
*REPEAT* 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P- *Observed - Dish machine unable to reach the required 160F. Rinse temperature recorded at 152F. Facility is unable to switch to single service containers due to insufficient supply of items. Facility is able to operate through lunch rush with clean dishes they have remaining. After lunch rush facility must voluntarily close until repairs are made. EHS will conduct verification visit within 72hours to verify repairs have been completed and equipment is working sufficiently.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored on the floor. *CDI - PIC placed sanitizer bucket off of floor. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
*REPEAT* 5-205.15 Maintain a plumbing system in good repair. *Observed - Heavy Leak under dish machine, however, leak is draining properly out of facility and does not create a health hazard. Facility shall have this repaired. |