|
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 quat sanitizer in 3-comp sink at 100ppm. Observed chlorine sanitizer at bar dish machine at 0ppm. Bottles of sanitizer were nearly empty at both areas. CDI - PIC replaced bottles. New sanitizer water at 3-comp measured 300ppm quat. After priming, bar dish machine chlorine measured at 100ppm.
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 |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
-REPEAT-
3-302.15 Wash fruits and vegetables prior to use.
Observed for use avocados with stickers still present in prep top cooler and low boy. CDI - PIC set avocados aside to be washed before use. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed gaskets of prep unit low boys with build up of food debris and splash residue. Increase cleaning frequency of equipment. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed side doors of dumpster units open. Keep doors closed when units are not in active use to prevent pests. |