|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed towels at dish area handwashing sink were jammed and would not dispense. CDI - PIC rethreaded towels to allow for dispensing.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed wet cloth stored on/in handwashing sink. CDI - towel was removed. - 1 - |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed no chlorine residual on dishes after repeated runs of mechanical dish machine. CDI - PIC primed chemicals and ran two more times to get chlorine residual at concentration of 100ppm chlorine. - 1.5 -
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 |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed rice in steam table at a temperature of 118-123F. CDI - Rice was removed to grill to be reheated.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
Observed quaternary ammonia sanitizer in wiping cloth bucket at >400ppm. Per directions on bottle, concentration should be 200ppm. CDI - PIC dumped out half of solution and added more water to bring concentration to 200ppm. - 1 - |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed sanitizer container stored on top surface of prep table. CDI - container was moved to lower shelf. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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.
Fan attached to ceiling on cook’s line was observed with accumulation of dust/debris on fan guard. Clean frequently to prevent build up and possible contamination of food and food contact surfaces. - 0.5 - REPEAT |