|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser dispensing at 0-100ppm Quat. Worked with PIC to manually mix Quat to 300ppm (150-400ppm is approved). Company has been called to come and repair the dispenser. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Ambient temperature of walk-in cooler is 43F. All food except the end furthest from the compressor temped at 43-44F. Product was discarded. Product disposition form created. Facility closed during this time period. The walk-in was turned down to 30F and is now holding at 39F. They received a delivery of food and are opening back up to use this food since the walk-in is now holding properly. A service company is on their way to check status and repair if needed. Inspector will check back to ensure it’s properly functioning. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Food shall be labeled with start and end times. There were no procedures at time of inspection and mozzarella sticks were not labeled with 4 hr end time. Filled out the TPHC form with Armani, PIC. Mozzarella sticks were discarded.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
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. Facility closed and will have company come repair unit. |