|
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 0PPM in sanitizer compartment of 3-comp-sink. Food service worker was instructed to high to temp dish machine. CDI - PIC Sanitizer dispenser was repaired by Ecolab before the end of inspection. Sanitizer solution was within specifications. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one stainless pan of wrapped cooking chicken breast in WIC above 41*F. Chicken breast was cooked at 1:00PM. CDI - PIC unwrapped the pan of chicken and placed it in WIF.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service items stored on floor in dry storage. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed one table top can opener with a heavy food built up along the blade. CDI - PIC moved item to 3-comp-sink. |