|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P. Observed facility operating without means to sanitize multi-use utensils at the 3-comp sink. No active utensil cleansing and sanitizing observed at time of inspection. CDI - PIC provided bleach solution to concessions and prepared sanitizer solution. -0- |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. Pf. PIC could not locate a food thermometer during inspection. CDI - PIC provided thin probe thermometer and device verified to be in good repair. -0.5-
For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no means to test sanitizer. CDI - PIC provided test strips to concessions. -0.5- |