|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
General Comment: 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Per discussion with PIC, tongs are being cleaned every shift or 8 hours. Ensure tongs cleaned and sanitized within 4 hours of use.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sanitizer in spray bottle and bucket over 400ppm. CDI, quart sanitizer diluted to required concentration.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed cleaning tablets and polish stored over food and on food prep areas. CDI, chemicals relocated for proper storage. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
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 general cleaning needed on non food contact surfaces throughout including inside reach in freezers and counter surfaces and floors in corners and hard to reach areas of facility. |