|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. - Observed soiled looking metal pans stored on clean shelves in front of ovens. Some pans stored upside down, and other stored upward. Observed pans stored on food prep sinks here and there. Better cleaning needed, and store items where they belong per proper storage. All food equipment/items shall be clean to sight and touch after each cleaning. CDI- Items sent to be washed, rinsed and sanitized. No points escalated at this time. -1.5 pts- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed soap cleaner container store in the mix of metal pans and sheet trays under prep table. Observed red sanitizer bucket store in/on top of metal pan on shelving. CDI- items remove and store in the appropriate place at the time of inspection. -0 pts- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 soiled food prep counters and sinks throughout the facility after the production and cleaning was already done. Keep all food areas/non food contact surfaces clean and keep clean after cleaning/used. -0.5 pts- |