|
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 sanitizer at dish machine dispensing at 0ppm chlorine during inspection. Sanitizer dispenser observed to be attached to a rinse aid chemical reservoir.
CDI - Sanitizer dispenser attached to proper sanitizing chemical and flushed of previous chemical. Sanitizer dispensing at about 100ppm chlorine. EHS directed PIC to sanitize all dishes recently run through dish machine in three compartment sink.
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 |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee pours being stored in conjunction with customer foods in dry storage area.
CDI - Purse moved to appropriate location.
0 pts. |