|
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 the sanitizer basin of the 3 compartment sink to be testing at <50ppm quaternary ammonia at the time of the inspection. No active ware washing was occurring in the 3 compartment sink as the bulk of dishes are run through the high temperature dishwasher, which was observed at 166F+. Sanitizer dispenser hose was observed with large air bubbles causing the sanitizer concentrations to be off.
CDI - Dispenser primed and retested at 150-200ppm quaternary ammonium after priming.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed numerous dishes such as large metal insert containers, small metal insert containers, large plastic lids, large plastic containers, and a serving spoon to be stored on the clean dish racks with visible food debris on their food contact surfaces.
CDI - All contaminated dishes moved to the dirty dish pile to be W/R/S.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed bulk bins of flour, pizza flour, and semolina flour to all not be labeled as to their contents.
CDI - PIC labeled bulk bins. |
|
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 the wiping cloth buckets throughout the cookline to be testing at 0ppm quaternary ammonia. Sanitizer dispenser hose was observed with large air bubbles causing the sanitizer concentrations to be off.
CDI - All sanitizer buckets emptied, dispenser primed, and buckets refilled with properly concentrated 150-200ppm solution. |
|
49
|
0.50
|
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. - Observed the interior base of the breading station lowboy to have an accumulation of water/debris.
- Observed the crevices of refrigerated drawers and the ledges to hold sheet pans on speed racks throughout the kitchen to have accumulations of food debris/grime. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee energy drink to be stored in the pizza station lowboy directly next to food for consumers.
CDI - Energy drink removed. |