|
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 sanitizer in use at 3 comp sink and in sanitizer buckets with cloths below 200 ppm QUAT. CDI- PIC had employees change sanitizer to 200-400 ppm quat.
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 |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed green bun crates stored on floor less than 6 in from the ground with buns inside. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed a couple employees preparing foods with long hair and no hair restraints. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed wash water in use at 3 comp sink at 104F. CDI- PIC had employee re fill sink with water at 120F and re wash food contact surfaces. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- REPEAT- EHS observed bell type back flow prevention device not rated for continuous pressure with a hose and nozzle attached with pressure to device. CDI- PIC turned faucet off and disconnected the nozzle.
5-205.15 Maintain a plumbing system in good repair. - Observed can wash faucet not in use and leaking. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee food stored above retail and facility food in walk in cooler. |