|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans/ containers with food build up/residue in pitted areas of food contacts surfaces stored clean above 3-comp-sink. CDI - PIC removed metal pans/containers from use and order new equipment.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink next to grill not secured to wall which is loose to touch. PIC will placed work order.
4-501.11 Maintain equipment in good repair. Observed ice buildup on floors, ceiling, and piping in WIF. PIC will place work order. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Repeat
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and build up low boy coolers door gaskets, inside RIF, and surfaces of hot holding equipment. Increase frequency of cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and build up on floors and walls especially around cooking and cold holding equipment. Increase frequency of detailed cleaning of floors and walls to minimize grease build up. |