|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine above 200ppm in sanitize basin of 3 comp sink while in-use.
CDI- Water added, chlorine followed to 100ppm. (-1.5)
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a few flies in back area of kitchen. Opening in screen door does not preclude entry of pests. Repair at earliest opportunity. (-1) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed produce stored on unclean bottom rack of prep table across from 3 comp sink. EHS advises staff to maintain surfaces clean where food is stored. Produce is to be rinsed before use. (-1) |
|
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 wiping cloths in >200ppm chlorine.
CDI- Sani-mix diluted to 100pm. (-0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
*Not marked repeat due to separate area from prior inspection*
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Obsevred one fryer basket with deteriorated wire, no longer safe to use.
CDI- PIC removes basket from service. (-0) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
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 accumulated debris on dry storage racks throughout facility, and shelving inside walk-ins. Increased cleaning frequency needed. (-1) |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed leaking faucet at 3 comp sink. Repair. (-1) |