|
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 chlorine sanitizer at 0ppm in the dish machine. EHS discovered that the facility was using degreaser instead of a chlorine sanitizer. -CDI- Chlorine sanitizer was added to the dish machine and was able to reach 100ppm consistently. 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 |
|
49
|
0
|
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 accumulation of food debris/residue on non-food contact surfaces such as the wire shelves in the RIC’s, on the sides of the fryers, and on the doors of the pieces of equipment. Increase cleaning frequency. (0 pts) |