|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand washing sink at Halal Shack and no soap at hand washing sink at panini bar. CDI - PIC put soap at both hand sinks. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink at Halal Shack. CDI - PIC refilled dispenser. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at Halal Shack measured less than 150 ppm quat. Quat sanitizer must be 150-400 ppm. CDI - Solution drained and new solution measured 200 ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Steak in hot holding cabinet measured 90F. Ensure staff use equipment designed for rapid reheating, such as the grill or the steamer to reheat TCS foods to above 165F. CDI - Steak reheated in steamer to above 165F. 0 pts. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Flatbread sandwiches in reach-in cooler at bar measured 48F. Sandwiches were transported from Catering kitchen at 8am. CDI - Flatbreads moved to walk-in cooler to cool to 41F. 0 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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. Some stacks of pans at Qdoba were wet nested. Allow utensils to adequately air dry before stacking. 0 pts. |