|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer dispensing at 0ppm lactic acid during inspection.
CDI - PIC fixed dispenser. Sanitizer now dispensing at 700ppm.
Repeat. 1.5 pts.
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 |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed pan of chicken and dumplings holding below 135F during inspection. See temperature chart. Pan had been in unit for less than four hours. Item had been partially uncovered.
CDI - Chicken and dumplings reheated to 173F before being placed back into hot holding. Item to remain covered for remainder of use.
0 pts.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed various single use items that had been washed and sanitized being used to store food during inspection. Ensure all single service items are properly disposed of after initial use.
0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
6-303.11 Provide required lighting intensity.
Observed employee belongings being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods. Observed lighting intensity in WIC maintaining 1.6 foot candles during inspection. 10 foot candles required.
Repeat. 0.5 pts. |