|
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: http://meck.co/FoodSafety Observed sanitizer at the warewashing sink low, PIC during the inspection stated that they are waiting for the shipment. Facility does have a heat sanitizing dishmachine that is working properly however facility does need the sanitizer at the ware washing sink for bigger pieces of equipment that are too big for the dishmachine. Obtain more quat sanitizer. Verification visit required in 72 hours to ensure compliance. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed plates and cups stored under the counter top ice bin. Relocate the plates and cups to prevent contamination. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer or heat labels to properly test the heat sanitizing dishmachine. Provide by the next inspection. Provided PIC with the New NC Food Code changes and guidance via email. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat and purse stored on the dry food shelving with food supplies. |