|
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 quaternary ammonia solution in the sanitizer basin fo the 3 compartment sink to be testing at 0ppm at the time of the inspection. No active warewashing was occurring at the time of the inspection. The sanitizer tablets used in the facility were observed to be sitting at the bottom of the basin dissolved and the facility did not stir the sanitizer to properly mix the chemicals.
CDI - PIC mixed the sanitizer solution and it retested at 200ppm.
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 |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 2 stacks of American cheese to be at temperatures of 49F in the 1 door RIC adjacent the fryers. Stacks of American cheese were placed back into the RIC after being out for prep prior to EHS arrival. The RIC is not designed nor approved for rapid cooling.
CDI - PIC relocated to RIF to rapidly cool.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |