|
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 sanitizer dispenser dispensing at 0ppm quat. CDI: PIC manually diluted quat sanitizer to correct concentration.
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
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Through discussion, pizza screens are not washed, rinsed, and sanitized. EHS educated staff on the required cleaning frequency of 24 hours. |
|
24
|
3
|
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 mozzarella cheese held at room temperature at prep area. PIC stated that mozzarella cheese is held on TPHC procedures for four hours and had been removed by him approximately 2 hours prior and the other was removed less than 30 min ago. Mozzarella cheese was marked with a date marking label, as opposed to a proper 4 hour time label. CDI: PIC printed appropriate time label for mozzarella cheese and affixed it to bin. Observed pizza sauces with no time label. CDI: Pizza sauces labeled with time the cans were opened. REPEAT VIOLATION |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth in 0ppm quat sanitizer at the finishing station. CDI: Bucket was changed to the proper concentration. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked containers stored as clean. |