|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal containers, stored as clean and stacked with sticker residue on the exterior portions which are touching interior food contact surfaces. CDI - EHS pulled soiled metallic containers from drying rack and placed them in ware washing area for corrective cleaning.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee using sanitizer bucket to sanitize milkshake machine and sanitizer concentration was observed at 0ppm quat concentration. CDI-PIC adjusted concentration to 200ppm.
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 |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed swiss cheese and american cheese cooling at stab station beside grill and not meeting the cooling rate. The two types of cheese was observed at 46F at 3:30pm and at 4pm both cheeses were observed at 45F. PIC stated cheese was removed from cold holding unit during rush and placed back into unit after rush to rapidly cool. CDI-PIC moved cheese to walk in cooler
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers at clean dish rack stacked while wet. -REPEAT |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on all interior and exterior of cold holding units such as flip top coolers, low boys, reach in coolers and freezers and floors and racks of walk in coolers and freezers. Cleaning needed on interior and exterior of microwave. Cleaning needed on all milkshake and soda machines with ice cream and syrup spatter and debris. Cleaning needed at grill area to remove grease and food debris. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed cleaning needed to remove dust and rust from men and womens restroom air vents. REPEAT VIOLATION |