|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing sanitizer at 0ppm chlorine during inspection. PIC contacted maintenance during inspection. Facility will sanitize all dishes in three compartment sink until machine can be serviced. 72 hour VR required. 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 |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blue cheese in under grill unit, hummus in salad unit, marinara in WIC, and multiple TCS foods in pasta unit all maintaining above 41F during inspection. Ambient in pasta unit maintaining 49F. CDI - PIC voluntarily discarded all out of temperature foods. Maintenance for pasta prep unit contacted during inspection. Facility will discontinue its use until it can be serviced. 1.5 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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
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 dust and food residue on shelving units throughout kitchen area. More thorough or frequent cleaning needed to preclude pest harborage. 0 pts. |