|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
2-301.15 Only wash hands in handwashing sink. -PF
Observed dish employees washing hands in 3 compartment sink with no soap in between handling soiled and clean dishes. CDI - Employees were told to wash hands in hand sink prior to handling clean utensils. Hand sink did not have soap - Soap provided and hands washed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap missing from dish area hand sink. CDI - Soap provided. - 1 - |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 maximum temperature at dish machine reading 146.3F. PIC stated they have been having problems with it and have a call in to the repair person who should be on site soon. CDI - Facility was instructed to run items through dish machine for washing and rinsing, and then sanitize in 3 compartment sink QUAT sanitizer until machine is verified to be fixed. EHS will make a return visit Monday 8/26 to verify machine has been repaired. - 1.5 -
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all foods on hot line, and inside of hot box holding below 135F. These items are held on hot plates and in open air environments as well. Hot box is constantly opened and closed. These items will struggle to maintain temps above 135F. When doors remain shut for extended periods of time, ambient temp gets to 145F. EHS recommends placing all items on TPHC as they are only served between 11-1 and then thrown away every day already. TPHC form sent to PIC - times marked for today. - 1.5 -
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 . |
|
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 Observed ham sandwiches and salad bar reading between 41F-50F. Items are propped up on shelf to allow easier access for customers. EHS recommends placing food items on TPHC as they are only served between 11-1 and then thrown away already. Cold line is an open-air concept and will struggle to hold temperature during service. Form provided to PIC and times marked for TPHC today. All coolers holding with ambient temps of 36F. - 0 -
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 . |