|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine dispensing sanitizer at 10ppm chlorine during inspection. CDI - Maintenance contacted during inspection. Facility will utilize three compartment sink to sanitize dishes until unit can be serviced. EHS will follow up on 2/10/25. Repeat. 3 pts.
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 |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in fryer prep top unit not maintaining 41F or below during inspection. Top had been left open for an extended period. Observed opened container of black garlic being held at ambient temperature in dry storage despite the packaging stating it must be kept refrigerated after opening. Observed bolognese in overfilled container maintaining 44F in stove prep. PIC stated it had recently been refilled. Bolognese in the bottom of the pan maintaining proper temperatures. CDI - PIC closed top of prep unit, all TCS foods either achieved 41F or were rapidly approaching 41F. Black garlic was voluntarily discarded. Top portion of bolognese removed from prep unit and placed in WIC to cool. All other cold holding in facility compliant. 0 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife being stored in between the side and door of stove prep unit during inspection. CDI - PIC removed and brought to dish pit to rewash. 0.5 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone being stored on prep unit during inspection. CDI - PIC moved phone. 0 pts. |