|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
Handwashing sink at cookline unable to provide hot water regardless of if water is running in other sinks.
5-202.12 (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Multiple items held cold were over 41F. This appeared to be due to a malfuctioning reach in.
3-501.16 (A) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5C (41F) or less. P
Corrected during inspection by placing TCS items on service line on temporary TPHC to be discarded after 4 hours. Items in malfunctioning reach in moved to walk in to cool to 41F. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
Front reach in was holding 47F during inspeciton.
4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Pf
Verification due by 2/1/26. Contact Taylor Weavil at (336) 580-8266 when repair is made. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Paper towel dispensers do not operate. Facility has temporarily placed hand towels nearby.
4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
Hot water heater is operating inconsistantly and not able to provide sufficient hot water with more than one sink running.
5-103.11 (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf
Verification required by 2/1/26. Contact Taylor Weavil at (336) 580-8266 when repair is made. |