|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine no registering any chlorine sanitizer, at 0ppm when tested. PIC attempted to prime line, checked chemical, unable to dispense sanitizer. EHS looked at chemical, believes chemical may of dissipated over time and could be causing issue. PIC Katherine made call to Alco during inspection, technician will come by ASAP to replace chemicals and check lines. PIC stated technician will arrive today, will use 3 compartment sink for dishes if machine is not properly sanitizing by this afternoon. VR by 6/16 to ensure dish machine is properly sanitizing.
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 |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few bags of sliced deli meat with no label, PIC identified when meats were opened, no more than 2 days old according to PIC. CDI- products labeled. REPEAT. Note: point de-escalated, EHS did not find any products that exceeded date limit, just a few products missing labels. EHS believes facility has shown improvement in this area.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 1x shaker on cook line with no label. |
|
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 paper towel dispenser stored directly above open food prep top unit. EHS suggested moving paper towels to avoid splash contamination on food from washing hands in adjacent sink. |