|
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 at 50ppm while being actively used to sanitize. Also observed that an employee was not using the “wash” compartment to effectively wash the dishes, they were just immediately placing the dishes in the sanitize compartment. -CDI- Dishes were W/R/S and the QUAT sanitizer was increased to 200ppm. (1.5 pts)
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 |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 accumulation of food debris/residue behind the fryer station. Increase cleaning frequency. (0 pts) |