|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the handles of multiple scoops and ladles that were stored as clean and greasy to the touch. CDI-PIC set aside utensils to be rewashed.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wiping cloth buckets at 1130 ppm of sink and surface sanitizer. PIC stated that facility is manually mixing sanitizer due to dispensing system not dispensing a high enough concentration of sanitizer. Ensure sanitizer in wiping cloth buckets and 3 compartment sink is between 272-700 ppm. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed sink and surface sanitizer system that is not currently dispensing a high enough concentration of sanitizer, per PIC. Facility has been manually mixing sanitizer for 3 compartment sink and its wiping cloth buckets and has placed a work order prior to inspection. REPEAT, but points not escalated due to repair of gasket. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed hot water for wash basin of 3 compartment sink at 105F when detergent calls for 110F or more for its wash solution. EHS observed multiple utensils that felt greasy to touch, but most utensils were clean to sight and touch. Hot water at hand sinks (123F) and throughout the rest of the facility was supplied as needed. VR within 10 days to check for proper hot water temperature of 3 compartment sink. |