|
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 Sanitizer at 3-compartment sink measured less than 200 ppm quat. CDI - Sanitizer corrected during inspection.
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 |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC could not find thermometer. VR - Verification required within 10 days that establishment has acquired thin probe thermometer. |
|
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. Sanitizer dispenser is dispensing solution that is less than 200 ppm quat. Contact chemical company to repair dispenser. Establishment must pour concentrated sanitizer in sink from bottle and manually mix with water to make 200-400 ppm solution until the company repairs the dispenser. 0 pts. |