|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf.
6-301.11 Provide soap for handwashing at each handsink. - Pf.
Observed no soap available at hand sink next to prep table; also observed a cotton wiping cloth stored in this hand sink. CDI - Soap pump provided and wiping cloth removed. -0- |
|
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 dried food debris build up on base of can opener where blade comes into contact. From discussion with PIC, area gets cleaned with a sanitized wiping cloth but never removed. CDI - EHS demonstrated how to remove base. Base brought to the 3-compartment sink to be washed, rinsed and sanitized. -0-
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. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed no time stamps written for marinara sauce, pepperoni and garlic butter held on TPHC. From discussion with PIC, items were removed from refrigeration 30-60 minutes prior to inspection. CDI - Allowed PIC to time stamp items on board. -1.5-
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |