|
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 0 ppm solution sanitizer coming out of chemical dispenser at 3-compartment sink. Employee was asked how they wash the dishes and she stated that she washed the hot dog tongs 30 minutes ago and used sanitizer out of the dispenser. When manager arrived, she explained to EHS that establishment doesn’t use dispenser. They use quat sanitizer that they manually mix with water in sink. CDI - Manager made 200 ppm solution in sink and employee was shown how to make sanitizer to sanitize dishes after cleaning. Employees also educated that tongs must be washed, rinsed and sanitized every 4 hours. Tongs were washed, rinsed and sanitized during inspection.
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 |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Splatter on walls outside door to walk-in cooler. Clean walls. 0 pts. |