|
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 chlorine sanitizer in the dish machine at 10ppm while actively being used. -CDI- PIC primed the dish machine and the new sanitizer was at 200ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed very slight food debris and sticker residue on the insides of multiple metal pans while being stored as clean. -CDI- PIC placed the necessary items in the dish pit to be rewashed and sanitized. REPEAT*** (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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sour cream, tartar sauce, salsa, shredded lettuce, cooked chicken, and blue cheese dressing above 41F while being held cold in the middle flip top unit. Ambient temperature of the inside of the unit was 45. PIC voluntarily discarded the necessary items. PIC also called to put in a maintenance request and will be holding the restocked items on time. VR REQUIRED*** REPEAT*** (3 pts)
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple wet stacked metal pans while being stored as clean. Separate pans to allow proper air drying. -CDI- PIC placed the dishes in the dish pit to be rewashed and sanitized. REPEAT*** (0.5 pts) |
|
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.
Observed damaged gasket on the middle prep top unit as well as both of the doors no physically attached to the unit. Repair the necessary items. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed damaged tile in front of the grill area in the kitchen as well as low grout throughout the kitchen area. Repair/replace the necessary items. |