|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. Pf.
Observed no thermometer in Coke refrigerator, which is also labeled that it is not for the storage of potentially hazardous foods.
For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkIOb |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping towels on counters. Keep wiping towels in clean sanitizer solution at 50ppm chlorine. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go cups without dispensers or plastic sleeves. Need to protect them from handling, sneezes, coughs, etc. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Coke refrigerator with cheesecake, dressings, etc. in it. It is labeled “not for the storage of potentially hazardous foods”. Need to discontinue the use of this cooler for anything potentially hazardous foods. If purchasing equipment, get written approval from the Mecklenburg County Health Department first. |
|
49
|
0.50
|
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 rust on metal shelves, debris on shelves in walk-in. Need to clean these frequently, do not line with cloth towels or any other absorbent items. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Hot water at 115F-117F. Need 120F minimum.
5-104.11 Provide an approved water source for use. -Pf. Water heater is 4.5kW unit. Need minimum of 50 gallon capacity unit, 15kW commercial water heater. VR needed to see that proper unit is installed with a plumbing permit by a plumber. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed some vents in need of cleaning. |