|
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 chlorine sanitizer in the dish machine at 0ppm while actively being used. -CDI- Technician showed up during inspection and was able to fix the dish machine. EHS observed chlorine concentrations of 100ppm. (1.5 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 |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple items in the flip top unit adjacent to the cookline above 41F while said to be cold holding. Several other items were 41F or below. -CDI- PIC voluntarily discarded some of the items and placed the other items in the WIF to be cooled back down to 41F or below. REEPAT*** (3 pts)
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed potatoes held on TPHC without any time stamps indicating the start/stop time. Employee stated that they had just place the potatoes out. -CDI- Time stamp was provided for the potatoes. (0 pts) |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed stickers on cut avocados that were said to be cleaned. Remove stickers prior to cleaning. (0.5 pts) |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
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 containers wet stacked while being stored as cleaned and dried. Separate to allow proper air drying. REPEAT*** (1 pt) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed hand sink clogged causing the basin to flood with water. Repair clogged hand sink. (0 pts) |