|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed large amount of food residue in the hand sink in Dunkin Donuts. Hand sinks are to be used for handwashing only. Verification not required. (1 pt) |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
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 high temp dish machine only get up to 157F after several cycles. A temperature log used by the facility also confirmed that the dish machine was not reaching the required temperature with a recorded temperature of 140F. 3 day VERIFICATION REQUIRED*** REPEAT*** (3 pts)
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed the accumulation of residue on the handles of the cold holding units. Also observed the accumulation of debris on top of the dish machine. Increase cleaning frequency. (0 pts) |