|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large amount of buildup on inside of ice machine.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sink and surface sanitizer at 3 comp sink at 0 ppm. CDI PIC educated dish washer and refreshed to recommended concentration. Observed chemical dish machine at 0 ppm chlorine. PIC stated that the dish machine was pulled out yesterday and the sanitizer line may have came out. CDI PIC corrected concentration to 200 ppm chlorine.
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 |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 sanitizer bucket at 0 ppm sanitizer. CDI PIC refreshed all buckets to proper concentration for sink and surface sanitizer. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for dish machine at facility. VR needed 1-13-24 |