|
16
|
0
|
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. 8 plastic pans stored as clean found with visible debris in pans. Utensils must be cleaned to sight and touch. CDI - Pans taken to 3-compartment sink to be washed. 0 pts.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Establishment had made 6 buckets of pizza sauce and placed them in walk-in cooler. The pizza sauce will not cool to 41F within 4 hours of preparation with this method. Establishment needs to begin TPHC after preparation of pizza sauce and only make enough to last the 8 hour hold time. Establishment needs to make pizza sauce twice per day so it doesn't have to cool down to 41F within 4 hours. CDI - The 6 containers of pizza sauce in the walk-in cooler were discarded and PIC agreed to make more sauce once they are about to run out of the sauce already on TPHC. REPEAT
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat sanitizer test strips at establishment. VR - Verification required within 10 days that establishment acquires quat test strips. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink stored on ledge above prep table. 2 employee drinks on shelf above food in upright cooler. Do not store employee personal items or drinks where they can potentially contaminate food. Store in a separate location. REPEAT |