|
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 the sanitizer at the 3 compartment sink to be at <75ppm of quaternary ammonia at the time of the inspection. Problems with the dispenser hose were observed where sanitizer would not go past a connection point in the line.
CDI - PIC was able to correct the issue while the EHS was typing the report and was observed properly dispensing a 200ppm solution.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple metal insert containers, lids, pairs of tongs, scoops and a cutting board to be stored as clean on the clean dish rack with visible food debris on their food contact surfaces.
CDI - Dishes placed at the 3 compartment sink to be W/R/S.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed no written procedures on site for utilizing TPHC on the grab & go hot case at the deli and the small free standing grab & go case by the self checkout registers. PIC stated that they previously had the procedures on site taped to their deli case but when they had the small renovation and replaced some of the deli equipment they had removed the old case that had the procedures on it.
CDI - EHS provided paper copy of new TPHC written procedures and filled it out on site.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
44
|
0.50
|
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 multiple stacks of dishes to be wet nested on the drain board and clean dish dish rack across from the 3 compartment sink. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed multiple stacks of single service plastic containers to be stored outside of their original protective packaging and to not be protected by other means, subjecting them to potential contamination.
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 2 stacks of large plastic dome lids for catering/platter containers to be stored with their food contact surfaces face up, allowing for potential contamination. |