|
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 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 Observed quat sanitizer at 0ppm in 3 compartment sink. CDI: PIC emptied sanitizer basin and refilled with fresh sanitizer solution. Concentration level was 150ppm. |
|
24
|
0
|
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 pizza sauce that is held on TPHC for 10 hours not marked with time to indicate when food item is past the 10 hour time period. CDI: PIC stated pizza sauce was placed on production line at 9:30am and marked pizza sauce with discard time. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility only had a meat thermometer onsite that did not have a thin probe for measuring thin food items. VERIFICATION REQUIRED within 10 days to ensure facility has obtained a thin probe thermometer. |