|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food Labels. Per the NC Food Code, packaged items for self service such as salads must be labeled with all required information such as ingredients, allergens, weight, etc. CMS is currently working with the MCHD to resolve this issued. CDI. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Before a 2-compartment sink is used: (1) The PERMIT HOLDER shall have its use APPROVED; and The PERMIT HOLDER shall limit the number of KITCHENWARE items cleaned and SANITIZED in the 2-compartment sink, and shall limit WAREWASHING to batch operations for cleaning KITCHENWARE such as between cutting one type of raw MEAT and another or cleanup at the end of a shift, and shall: (a) Make up the cleaning and SANITIZING solutions immediately before use and drain them immediately after use, and (b) Use a detergent-SANITIZER to SANITIZE and apply the detergent-SANITIZER in accordance with the manufacturer’s label instructions and as specified under § 4-501.115, or (c) Use a hot water SANITIZATION immersion step as specified under ¶ 4-603.16(C). 119 (E) A 2-compartment sink may not be used for WAREWASHING operations where cleaning and SANITIZING solutions are used for a continuous or intermittent flow of KITCHENWARE or TABLEWARE in an ongoing WAREWASHING process.Observed the facility does not have a 3 compartment sink. The facility has 2 - 2 compartment sinks and must comply with this section of the rules including the use of detergent sanitizer even though the facility processes its dishes primarily in a high temperature dish machine. CDI by instruction |