|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed a case of raw shelled eggs to be stored on the middle shelf of the WIC directly above containers of RTE pickles. PIC stated that they typically get pasteurized eggs and was not aware that this case was not pasteurized.
CDI - PIC rearranged storage order and moved eggs to lower shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the mechanical dishwasher to be testing at 0ppm chlorine at the time of the inspection. Hose was observed not connected to the sanitizer bucket with the PIC stating that the screw caps often break and sometimes lead to the hoses falling off.
CDI - PIC reattached hose, dishwasher was primed, and observed at 100ppm chlorine.
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 |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed multiple in use utensils to be stored in a container of 76F water. PIC stated that it should have been sanitizer and not just water but the solution did not test for any chemical at the time of the inspection.
CDI - Container emptied, container refilled with sanitizer solution, and tested at 200ppm quaternary ammonia. |