|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - Soap dispensers at dish and wing station with dead batteries unable to dispense soap. PIC called co-worker arriving onsite shortly to stop at store and pick up batteries for dispensers and handsoap. *CDI - PIC arrived with batteries and replaced dead batteries in dispensers. Soap dispensers are now operable. |
|
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- *Observed - 2 plastics containers, a scoop and 2 plastic container lids soiled with dry food debris stored clean. *CDI - PIC cleaned items using pre-rinse before washing, rinsing and sanitizing items.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- *Observed - No thin probe thermometer available at establishment.
A Verification visit will be conducted within 10 days to ensure establishment has working digital thin probe thermometer available. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Minor wet stacking of multiple plastic containers stored clean on clean dish rack. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
*REPEAT* 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - Debris build up under and behind make table and build up on wall behind dish machine. |