|
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 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 Observed quat sanitizer in sanitizer bucket on bottom shelf of prep counter and quat sanitizer in 3 comp sink both measuring 50ppm. CDI: PIC refilled bucket and 3 comp sink with fresh sanitizer measuring 150ppm.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of organic growth inside surface of bulk ice machine. CDI: PIC cleaned and sanitized surface. |
|
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 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 . Observed 2 containers of gravy hot holding in hot box below 135F. See temp chart. CDI: PIC reheated gravy to 167F as it was pulled from WIC 45 minutes prior and placed back in hot box for hot holding. PIC stated gravy is normally pulled from WIC and placed in hot box until needed and is reheated. PIC stated he would change process to reheat gravy to 165F before placing in hot box. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in prep room closest to grill. Contact pest management for control of flies. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop being stored in a container of raw diced veggies with the handle resting in food. CDI: PIC re-arranged scoop so that handle was stored above veggies. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf A max/min thermometer was not available for testing rinse cycle of dish machine. VERIFICATION REQUIRED within 10 days to ensure facility has an approved max/min thermometer. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at rinse sink at dish machine. PIC stated a service request has been submitted for leak and sink is scheduled for repair. |