|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw bacon and raw hamburgers stored on shelf above containers of mayo and mustard. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 Sink and surface sanitizer solution at 3-compartment sink measured 0 ppm. Bucket of concentrated sanitizer was empty. CDI - PIC connected new bucket of concentrated sanitizer and refilled sink and it was at proper concentration. //
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Pans, lids and tongs on clean dish shelf had grease and food debris on them. Food-contact surfaces and utensils shall be clean to sight and touch. CDI - Utensils with food debris/grease on them were moved to sink to be washed.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Disinfectant was being used by employee to clean prep table. CDI - Employee educated to use sanitizer to clean prep tables. |
|
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. Stacks of pans and containers on clean dish shelf were stacked while still wet. Allow utensils to air dry before stacking them. 0 pts. |