|
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 dish machine in the kitchen to not be dispensing chlorine sanitizer at the time of the visit. Machine was off upon arrival and did not dispense sanitizer after 5+ cycles and initial priming.
CDI - PIC was able to correct the issue on site while report was being typed up. The end of the line in the sanitizer bucket was found to have a hole in it not allowing for sanitizer to flow through the line. PIC cut the line and after priming the machine it was observed properly dispensing sanitizer.
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 a potato slicer, a vegetable slicer, a metal mesh fry skimmer, and an insert container to all be stored as clean with visible food debris on the food contact surfaces.
CDI - Potato slicer, vegetable slicer, and insert container placed at 3 compartment sink 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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed multiple stacks of cleaned metal bowls to be wet nested on the overhead storage rack above the 3 compartment sink. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed the gaskets to both of the 2 door lowboy refrigerators at the cookline to have tears in them. REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed 2 long cutting boards stored in the back kitchen area with heavy staining/large amounts of cut marks. |