|
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 QUAT concentration at 500ppm being dispensed into the 3 compartment sink. No dishes were actively being washed. -CDI- PIC was able to dilute the concentration to 400ppm and below to be in compliance. (0 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed knives that were being stored as clean being stored in between the wires of the wire racks that were noticeably soiled with light debris. -CDI- PIC removed the knives and re-washed them then placed them in a clean plastic container to be stored. (0.5 pts) |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P
Observed an air gap less than 1 inch with the drain pipes under the 3 compartment sink (See attached image). 3 day VERIFICATION required*** (1 pt) |