|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at handsink. CDI: paper towels provided. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
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
Observed no sanitizer available on unit. Facility has agreed to voluntary close until sanitizer can be provided.
VR required within 3 days to ensure complaince. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 .
Observed 2 door reach-in cooler holding food temperatures including pastor, steak, chorizo, rice, and pork w/pineapple > 41F (see temp chart). CDI: all food products were voluntarily discarded and unit will close for today. PIC informed me that unit arrived at route at 10am this morning. Will conduct compliance visit to ensure cooler is maintaining temperatures 41F/below. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no thermometer available for checking food temperatures.
VR required within 10 days.
Text picture of thermometer to Arlene Lawrence @ 704-617-3068. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of oil, water, and salt unlabeled. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no strips available for testing sanitizer concentration levels.
VR required within 10 days.
Text picture of strips to Arlene Lawrence @ 704-617-3068. |