|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
Yes |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed one non functional hand washing sink next to the 3-compartment sink. Repair hand washing sink.
VR required in 10 days to follow up on repairs.
REPEAT: 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap at hand sink. CDI - PIC had station replenished with soap.
REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed 1 of 2 hand sinks without hand towels. CDI - PIC had both stations restocked with disposable towels. -1- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135°F or above. - P. Observed hot dogs hot holding < 135°F. CDI - Products placed on flat top and reheated > 165°F.
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. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
Yes |
REPEAT: 3-602.11 (B) (1)-(4) Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
REPEAT: 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food. - Pf. Observed chocolate chip cookies and pretzel bites prepped and packaged in the facility in pass through window not individually labeled with ingredients. Kept at half points due to improvement made.
VERIFICATION REQUIRED. -1- |