|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap for immediate use at the hand sink upon arrival. -CDI- Soap was provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed not paper towel for immediate use upon arrival. -CDI- Paper towel was provided. (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
Observed hard boiled eggs and oatmilk said to be cold holding above 41F during inspection. PIC stated that those items get discarded at the end of breakfast which is from 6:30am - 9:30am. -CDI- EHS provided a TPHC sheet for items that get discarded at the end of breakfast. Due to the severity of the violation, points not taken. (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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location.
Observed a plastic container being used as an ice scoop being stored in direct contact with the ice. PIC stated that they do not use ice for customers yet but they are planning to in the future. PIC also stated that they have ordered an appropriate ice scoop. -CDI- PIC removed the plastic container from the ice. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
Observed no max/min thermometer for the high temp dish machine. 10 day VERIFICATION REQUIRED*** (0.5 pts) |