|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P
EHS observed food employee washing dishes at the 3 compartment sink and rinsing dishes in flowing stream of sanitizer for approximately 5 seconds which is less than the required contact time.
CDI- EHS provided education and dishes were resanitized allowing for the correct contact time for sanitizer.
-1.5-
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
EHS observed damage to door in lowboy cooler under soup hot well. EHS observed ice accumulation in walk in freezer. PIC stated they have a work order in for the unit.
-0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
EHS observed hand sink in main kitchen turned off due to a sensor malfunction. The water will not turn off. EHS did not observe any handwashing violations during inspection.
-0- |