|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3-compartment sink to be at 100ppm. PIC contacted vendor to service the dispenser. CDI: Vendor was able to repair the dispenser while EHS was onsite. EHS verified that the dispenser has been repaired and is putting out QUAT dispenser at 400ppm.
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 |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths being held at 50ppm. Manufacturer requires concentration to be at 200-400ppm for proper sanitizing. CDI - PIC made new buckets of sanitizer at 200ppm **REPEAT** |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean dishes on storage rack stacked wet. Allow dishes to air dry before stacking. **REPEAT** |