|
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 sink and surface sanitizer at 0ppm in all sanitizer buckets stored in kitchen. Container of sink and surface sanitizer was empty at three compartment sink. CDI - Sink and sanitizer container was replaced at three compartment sink and correct concentration of sanitizer was achieved. All sanitizer buckets were emptied and refilled with sanitizer. -1.5 points-
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 |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed butter at grill, usually held hot, with a temperature of 76F. Section of kitchen, including grill, was no longer in use after morning rush and all TCS foods stored in walk in cooler. Butter was left at ambient room temperature. CDI - Butter was discarded. -0 points-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensil stored in water with a water temperature of 125F. -0.5 points- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed faucet handle broken at three compartment sink. PIC was unable to use hot water faucet efficiently to wash, rinse, and sanitized. Establishment primarily uses mechanical dish machine to wash, rinse, and sanitize dishes, equipment, and utensils. Observed electric utensil hold unable to maintain water temperature of 135F or greater. Repair faucet and utensil hold. -0.5 points- |