|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed that there was not any sanitizer in the sanitizing vat sink of 3-comp sink. CDI- Solution was brought up to 50-100 ppm. -zero-
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 |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed several items in prep cooler that were stored above 41 F. Two items were placed in there overnight. Other items were placed in cooler 15 minutes before inspection according to management. Items were not allowed to chill properly. CDI- Mac and cheese, chili were denatured and discarded into trash. Shredded lettuce was allowed to chill in reach in cooler. REPEAT (full points).
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed bagged shrimp that was thawing and reached 54 F. Thaw shrimp and other items with the proper methods. CDI- shrimp were allowed to chill. -zero- |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed restroom door that opens directly in to the kitchen is not self closing. Provide self-closure on door. REPEAT (full points). |