|
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 sanitizer basin to have a 0ppm quaternary ammonia solution at the time of the inspection. PIC stated that they had done a round of dishes earlier today but wasn’t aware the sanitizer level had dropped that much. No active warewashing was occurring at the time of the inspection.
CDI - PIC emptied and refilled sanitizer basin with properly concentrated 200ppm solution.
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 |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the prepared pizzas on the speed rack and the items at the front counter opentop and table top opentop at the front counter (tomatoes, lettuce, blue cheese crumbles, blue cheese dressing, shredded cheddar cheese) to not be labeled with the start and end times. PIC stated they are always only held for a max of 3 hours as their normal operation hours when the facility is open is 11am-2pm. REPEAT.
CDI - Time stamps added. |