|
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 dish machine dispensing sanitizer at 0ppm chlorine during inspection.
CDI - PIC replaced sanitizer reservoir with full one. Sanitizer concentrations observed above 50ppm chlorine/.
1.5 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked chicken in enchilada steamwell maintaining 90F during inspection. PIC stated it had only been there for about an hour. CDI - PIC reheated to 197F before placing back into steamwell. EHS recommended keeping the pan covered or placing chicken on TPHC.
0 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 being stored in sanitizer with a concentration of 0ppm quat during inspection. CDI - PIC refilled buckets with properly concentrated sanitizer.
0pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
4-501.11 Maintain equipment in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed plastic sauce dispenser with a large hole melted into the side being stored as clean in the dish pit. Discard all damaged food contact surfaces. Observed rice cookers graded for home use only being used to hold tortillas hot. Ensure all required equipment is commercial grade. Observed server’s tray in dish pit heavily damaged and in need of replacement. Discard all damaged equipment. Observed multiple cutting boards with deep grooves, large chunks missing, and melted during inspection. Repair or replacement necessary.
0.5 pts. |