|
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 two squirt bottle with sanitizer concentration measuring below 50ppm. CDI-PIC correctly the concentration level of the bottles. Resulted in 150ppm.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed large clear container of lettuce in walk in cooler with no label or date. -CDI PIC stated lettuce was prepared on 01/18/24. Label was placed on container. Observed in walk in cooler yellow rice, refried beans, green salsa, and steak potato soup with discard date of eight days (01/16-01/23) instead of seven. -CDI PIC educated food employee on how to properly date food for seven days.
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 . |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed manual ware washing occurring in water 74*F CDI-PIC corrected water temperature which reach 115*F. |