|
16
|
1.50
|
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 inside of a couple of scoop utensils with food debris buildup, stored as clean but in need of cleaning. CDI- scoops removed from clean dishes, re run through wash/rinse/sanitize process.
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 .
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine not hitting 160F surface temp, EHS ran plate thermometer through machine at least 10-15 cycles, used facilities thermometer as well, neither thermometer hitting 160F surface temp. EHS thermometer ranged from 155-157F, facility thermometer ranging from 152-153F when tested. CDI- sanitizer bay set up, facility will use dish machine for wash/rinse but will sanitize dishes in 3 bay sink before drying and storing until machine is fixed. EHS will conduct compliance visit to ensure machine is fixed and properly sanitizing.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x sanitizer buckets at service line at 50ppm quat range. CDI- buckets refilled. |
|
49
|
0
|
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 minor buildup on shelving in walk in cooler. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed areas of flooring throughout kitchen with low grout, in need of grout between tiles to avoid water being trapped between floor tile.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls that are bowed in the walk in cooler, large gaps between floor/wall tiles and walk in cooler stainless steel walls. Observed broken tile near cooking equipment. Observed several areas where water is pooling, not going to floor drains. |