|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer reading 50-100ppm QUAT sanitizer. A VR will occur by 7/2/26. PIC was instructed to manually fill and test with test strips to have reading between 150-200ppm. - 1.5 -
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 |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of bowl toppings without labels. Observed a few labels missing from solid bowl toppings as well. Label as needed. - 1 - |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee phones and drinks stored on prep top in kitchen. Maintain employee items and drinks on the bottom shelf, not above any food items, cleaned equipment, and prep spaces. CDI - Items were removed and table was W/R/S. - 0 - |