|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties- The person in charge shall ensure that: (I) Employees are properly sanitizing cleaned mutiuse equipment and utensils before they are reused, throught routine monitoring of solution temperature and exposure time for hot water sanitizing and chemical concentration, pH, and temperature. Observed dish washing/sanitizing opertion in use during period of no hot water (min 110F&75F). (D) Employees are effectively cleaning their hands, by routinely monitoring the employees handwashing. Observed employees washing hands without hot water (min 100F). CDI by voluntary closure of establishment by PIC. REHS waited for service man to arrive and correct problem at hot water heater. Pilot light had gone out. Checked temperture of hot water to be 116F and rising. Establishment reopened. Asked PIC to delay dish washing for an hour. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness- Observed dish washing in operation without hot water. Wash solution <110F and chemical sanitizing solution <75F. Temperature must be maintained at warewashing equipment as required by NC Food Code Manual. CDI by repair of hot water heater. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation- Observed wiping cloths in use for wiping raw chicken prep area as well as other food prep surfaces. Keep raw chicken wiping cloths stored seperate from other food contact surface cloths. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature- Observed utensils being washed in 3 compartment sink without hot water (<110F). Wash solution shall be maintained at not less than 110F. CDI by PIC calling for repair service. Repairman on site before end of inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces- Observed food debris build-up inside coolers, on cooler door gaskets, on shleves above food prep areas on line. Non food contact surfaces must remain clean to sight and touch. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.11 Capacity-Quantity and Availability- See items # 2 &14 for proper sanitizing of utensils and manager duties. |