|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Sink and surface/ Lactic acid sanitizer at 3 comp sink below recommended amount. Dispenser is dispensing correct amount of sanitizer. PIC stated that they will manually add the sanitizer until the dispenser is repaired. CDI PIC demonstrated how to manually add sanitizer for achieve recommended concentration and put a do not use sign on the dispenser.
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
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed shake dish machine final rinse not reaching 160F. PIC stated that they will only use the back dish machine until the front machine is repaired. VR needed 1-14-24
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed shake mix unprotected in hopper and while being dispensed from the shake machine. See attached pictures. This area is right below a ceiling vent. Product was unprotected for at least 45 minutes. PIC stated that this is their normal process. EHS advised that the product needs to be covered and protected. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking with no head covering. CDI Employee put on a hair net. |