|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dishwasher to in the kitchen to be testing at 0ppm of chlorine at the time of the inspection. Sanitizer bottle was observed to be empty.
CDI - PIC changed bottle. Dishwasher was primed and retested at 150ppm chlorine.
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 |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a squirt bottle of ranch (containing buttermilk) to be at a temperature of 49F in the cookline opentop refrigerator. PIC stated that they had only brought the bottle up from the lowboy at approx 12pm and states that it has been a busier lunch period than expected. PIC stated that they may switch to using TPHC going forward to utilize during their busy periods. REPEAT.
CDI - PIC time stamped ranch bottle to be discarded at 4pm.
- Observed a bottle of half & half to be at a temperature of 50F in the 2 door coffee bar lowboy. Ambient temperature of the unit was observed at 52F with the coffee bar PIC stating that they had used the lowboy to cool down house made simple syrup prior to the EHS arrival. EHS advised that they do not utilize the lowboy for cooling down of hot syrups and to utilize the coffee WIC for that.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 small chemical spray bottles containing a blue liquid to not be labeled at the coffee bar area.
CDI - PIC labeled bottles. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple shakers, squirt bottles of oil, and bulk storage bins for pretzel salt and chickpeas to not be labeled as to their contents in the main kitchen area. |
|
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 the left hand side of the metal spice storage rack to be covered in a large amount of grime/food debris. |