|
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 utensils and serving bowls stored as clean on drying rack with build up of food residues. CDI - Items were taken to dish machine to be washed, rinsed, and sanitized.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in sanitizer buckets with a concentration greater than 500ppm. PIC stated that Ecolab installed new sanitizer mixing valve and is returning to adjust. CDI - Water was added to sanitizer buckets to bring quat sanitizer concentration to levels between 150ppm and 400ppm. -1.5 points-
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed portioned and stacked bags of cooked rice cooling in reach in drawer. CDI - Portioned bags of rice were taken to walk in cooler, placed in single layer on sheet tray, and allowed to cool. -0 points-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards in prep areas and on drying rack with deep gouging and staining. Resurface or replace cutting boards. -0.5 points- |
|
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 build up of food debris, residues, and food splash on floors under cooking equipment, cold holding equipment, and in storage areas. Observed dust on vents in kitchen area. Recommend higher frequency and more thorough cleaning. -0 points- |