|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
-Observed dark and pink buildup along ice shield in ice machine. Increase frequency of cleaning.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
-Observed dish machine dispensing 0ppm chlorine sanitizer, after washing and priming the dish machine multiple times. Container of chlorine sanitizer attached to dish machine was full. -Until dish machine is properly dispensing chlorine sanitizer, facility must sanitize dishes at the 3-compartment sink, using quat sanitizer. PIC contacted repair technician during inspection. -3 day verification visit required-
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 |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed heavily dented can of pinto beans stored along cans intended for use. -CDI- PIC labeled can ‘return for credit’ and moved to separate location. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed dark buildup on floors throughout facility, primarily underneath/next to pieces of equipment (dish machine, coolers). Increase frequency of cleaning. |