|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer at 3 comp sink at 100ppm. PIC remade sanitizer and it was still registering at 100ppm after letting it run. PIC suspects there is an issue with the dispenser and contacted chemical company to fix the issue. A VR will be conducted within 3 days to verify repair of sanitizer dispenser. Sanitize dishes in chemical dish machine and hand make sanitizer in buckets. - 1.5 - 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 |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS items holding above 41F in left prep unit. See temperature chart. Ambient temperature of unit was 48F per hanging thermometer. All TCS items were moved to WIC for rapid cooling. A VR will be conducted within 3 days to verify unit is holding at 41F or below. - 1.5 - REPEAT
Points not escalated as fewer out of temperature items were observed.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet stacked in clean dish storage area. - 1 - REPEAT |