|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
REPEAT
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles and priming the sanitizer line. PIC stated they will contact Ecolab. Until unit is repaired, facility will wash/rinse/sanitize in 3 comp sink. According to PIC, approximately 50 orders are made/sold per day. VERIFICATION REQUIRED. Repeat.
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 |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several items with prep/freeze date but not thaw date. VR required. Repeat
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed shredded mozzarella and pizza sauce that was prepared the days prior with out date marking. VR required.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly flying around in prep area. |
|
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 top of dish machine with debris. Clean with more frequency. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Observed men’s restroom backing up onto floor. This occurs from use of men’s room and from flushing in women’s restroom. Facility has voluntarily closed the kitchen and wills serve no food or drink until repairs are complete. VR required |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-203.12 At least one toilet, and not fewer than what is required by law, shall be provided. Facility restrooms are not working properly, backing up and spilling raw sewage on bathroom floors. Facility has voluntarily closed and is not serving food or drink. Bathrooms are closed Facility will open kitchen operation after repairs are made. |