|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical-Methods- Maintain chemical sanitizer at manufactuers recommended strength. Observed sanitizer buckets testing at 0-100ppm QAC. CDI by refilling buckets and testing at 400ppm. Monitor sanitizer buckets and use test strips to verify sanitizer strengths over different time periods and use.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency- Clean and sanitize equipment frequently to prevent accumulation of food debris and metal shavings. Observed build-up on can opener. CDI by washing and sanitizing. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food Labels- Packaged food items offered as grab and go on service line may be required to meet NC Food Code labeling requirements. More information will be made available once received from NCDHHS. Obserevd unlabeled grab and go food items. |