|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Through discussion with PIC and employee, blenders and lids are only washed, rinsed, and sanitized once per day. Employee stated that blenders are just rinsed out with water between uses. CDI: PIC educated staff on requirements for wash, rinse, and sanitizing equipment. EHS suggested only using half of the blenders at a time so that there are always some that are clean. Then they have time to wash, rinse, and sanitize the other blenders while still being able to make smoothies during the next 4 hour period. 4 hours of use had not passed yet for today.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed concentrated stock bottle of produce cleaner stored over smoothie additive dry goods. CDI: Bottle removed to lower shelf. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed chipped floor tile and cracked floor tile near ice machine. |