|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat. sanitizer solution in 3 compartment sink at 50PPM. CDI-PIC adjusted sanitizer to 100PPM.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf Observed the wash water temperature at 62F in 3 compartment sink and wash solution did not indicate to prove affective at that temperature. CDI-PIC refilled wash solution at 110F. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler and walk in freezer with build up of debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dirt and food debris throughout kitchen on walls and floors and under equipment. -REPET VIOLATION-
6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed wall corner paneling coming off near hand sink and clean dish rack area. |