|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 water in high temp dish machine did not reach 160 F at time of inspection for final wash. CDI- Facility will switch to using 3-comp sink for sanitizing. Facility will us single-service items.
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 one wash cloth stored in solution with no sanitizing strength. CDI- instructions were given to not store wet, wiping cloths in solution with no sanitizing strength. Cloth was removed. -zero- |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed washed fruits stored in container (after washing) that held items before washing. CDI- items were rewashed and stored properly. |