|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed chlorine being used at three compartment sink to sanitize. EHS observed concentration at 0ppm. PIC stated facility ran out of quaternary sanitizer and have been using bleach as a substitute until more sanitizer can be ordered. EHS provided education. PIC stated facility will potentially move to bleach moving forward and will educate staff on the correct procedure on how to make the concentration at the adequate level. CDI - EHS provided education to staff, PIC remade sanitizer solution at correct concentration of 100ppm. EHS advised to mark the water level on the compartment to ensure the process is repeatable. (0)
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 |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed cut lettuce, sliced turkey, cream cheese, and veggie hot dogs in 2-door RI beyond 7 day hold. EHS provided education. CDI - PIC voluntarily discarded items held beyond 7 days. REPEAT. (3)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS observed single service items (still in packaging) stored in outside unit. EHS observed single service cups and paper towels stored on the floor. CDI -PIC rearranged storage and moved items six inches off the floor. (0) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed no test strips available for chlorine during inspection. CDI - PIC obtained strips during type up from nearby chef store. (0.5) |
|
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. EHS observed food residue accumulating on gaskets of lowboy 2-door cooler. EHS advised to increase cleaning frequency to avoid accumulation. (0) |