|
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 quaternary sanitizer at 3-comp-sink below 50PPM. CDI - PIC added manually added sanitizer to solution. New solution concentration was observed at 200PPM.
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 |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef thawing on drainboard of 3-comp-sink. EHS educated PIC on how thawing methods. CDI - PIC moved food into WIC. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed nats and flies throughout kitchen area. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wet wiping cloths stored on top of prep tables. CDI - PIC moved wiping cloths to one centralized sanitizer bucket. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed both wrapping stations without hear wrapping pad.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observe five stored cleaned cutting boards that need to be replaced, resurfaced or discontinued use from deep score marks and dark stains. CDI - PIC removed cutting boards from kitchen area to be resurfaced. |