|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 high temperature dish machine only able to achieve a maximum temperature of 155F on EHS Min/Max thermometer. Machine had been running for at least 5 minutes, and was tested numerous times. CDI - Facility already serves all items with single use utensils and will continue to do so. All other kitchen equipment will be sanitized in three compartment sink. PIC contacted maintenance during inspection. EHS will follow up on 1/22/25. 1.5 pts.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in solution of 50ppm quat during inspection. CDI - PIC changed buckets to solution with at least 100ppm quat. Repeat. 0.5 pts. |