|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed no soap at hand sink by swinging door of deli kitchen. CDI - PIC replaced soap.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed ice present in hand sink. EHS advised hand sinks shall only be used for hand washing. CDI - PIC removed ice from hand sink. (0) |
|
16
|
1.50
|
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. EHS observed back of deli slicer blade soiled with food residue. PIC stated this slicer had not been used since the day prior. This is one of three slicers. CDI - PIC instructed employee to break down deli slicer and wash, rinse, sanitize. (1.5)
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed one stack of thin pans stored on top of each other not allowing for adequate space to air dry. EHS advised to stagger dishes or utilize open prep tables to provide adequate spacing to air dry. (0) |