|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no hand wash signs at kitchen and bar hand sinks. Restrooms had hand wash signs. CDI (corrected during inspection) by providing hand wash signs. |
|
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 Observed two red sanitizer buckets measuring less than 200 ppm. CDI by refilling buckets. Multiple cloths in the bucket may dilute/absorb the sanitizer. PIC said they change them every 4 hours.
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 |
|
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 salsa verde 43 in the 2 door refrigerator, cold pickled peppers and onions at 44F (just made) in the front top prep cooler and shredded cheese in the same cooler at 42F. Front line prep coolers have ice pack sheets over the food and the lids were closed. Ensure items are cold when refilling. food. CDI by putting large Salas verde container on ice.
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 . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.. Observed employee back and phone commingled with single service items in the to go order area. |