|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed to sanitizer buckets around the facility with wiping cloths present in them filled with QUAT sanitizer reading at 0PPM. Ensure that sanitizer buckets are maintained at proper sanitizer concentrations. -CDI- PIC had sanitizer buckets replaced with new QUAT sanitizer from the 3-Comp Sink dispenser which was reading at 200-300 PPM.
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 Chili in steam warmer reading at 132F. After Chili was stirred by PIC chili temperature went up to 141F. Ensure that active stirring occurs before foods fall below 135F. -CDI- PIC reheated chili to 165F before placing back onto Hot holding.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squirt bottles throughout the cook line of the kitchen with no labeling, very worn labeling, or labeling that is no longer readable. Ensure all working containers food are properly labeled. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked large metal bowls. Ensure that containers are air dried prior to stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed hand sink nearest WIF pulling away from the wall exposing it to splash, and spillage, caulk sink to wall to ensure it is no longer absorbent.
Observed shelving lined with cardboard holding bags of bread. Ensure that cardboard is no longer being used as a non-food contact surface. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed several areas parts of the floors throughout the facility with chipping and wear leaving them subject to absorption. Ensure that floors are repaired.
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 buildup of residue and debris on floors in WIF and splash/residue present on walls and ceiling tiles throughout the facility. Ensure that floors walls and ceilings are maintained as clean. |