|
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 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 Observed sanitizer in 3 compartment sink and two buckets of sanitizer containing wiping cloths on the line measuring 0ppm concentration level of quat sanitizer. CDI: PIC refilled 3 compartment sink and buckets on line with fresh quat sanitizer measuring 400ppm. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food on prep line without a head covering. CDI: Employee donned a hat. REPEAT. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop being held in a container of shredded cheese in prep top cooler in which handle of scoop was buried in cheese. CDI: Employee repositioned scoop handle to be above the cheese. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed equipment being washed in 3 compartment sink in which wash solution was 101F. CDI: Hot water was added to wash solution which reached 110F. |