|
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 0ppm chlorine sanitizer at dish machine while dish machine was actively being used to wash and sanitize dishes. - CDI - PIC primed sanitizer. Observed 150ppm chlorine sanitizer at dish machine after being primed.
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 |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - REPEAT - Observed chicken and steak holding below 135F in hot box beneath tortilla station. Per PIC, items were placed in unit around 10AM. - CDI - PIC reheated items to above 165F.
*NOTE: Risk control plan (RCP) will be implemented beginning 6/16/2023 for persistent hot holding violations. EHS will email PIC draft of RCP by close of business on 6/14. Follow up visit to facility to be made on 6/16 to discuss, finalize, and sign RCP.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 two containers of steak holding on TPHC that were labeled 10:00AM 6/13/23 - 10:00AM 6/15/23. Items on TPHC can only be held for 4 hours and should be labeled to indicate the 4 hour holding period. - CDI - PIC corrected time labels to only allow for a 4 hour holding period. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed single service containers stored outside of their original protective packaging yet not protected from contamination by any other means (i.e, inverted or stored under overhead protection). - CDI - PIC inverted single service containers. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed 3 compartment sink to have leaking faucet. Repair leak. |