|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
44-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the heat sanitizing dishmachine only reaching 158F when EHS ran thermoplastic through the dishmachine but the dial on the machine is reading 185F. Please contact maintenance for repair. Verification visit required to ensure compliance. -REPEAT- Facility Will utilize their 3-compartment sink to wash, rinse and sanitize until repaired. Facility serves on single service utensils and plates. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed disinfectant stored on prep tables and at prep sink. CDI - disinfectant spray was relocated to chemical storage. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max.min thermometer to properly test heat sanitizing dishmachine. Provided PIC with NC Fooc Code changes and guidance. |