|
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 quat sanitizer concentrations greater than 400ppm at three compartment sink. - CDI - PIC emptied half of sanitizer bay and refilled with plain water to dilute sanitizer to correct concentration between 200-400ppm. PIC agreed to use this method to mix sanitizer until sanitizer dispenser can be repaired. PIC placed work order to correct concentration of sanitizer coming out of dispenser directly. Follow up visit required.
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 cut cantaloupe cooling while covered in grab-n-go unit. Per PIC, cantaloupe was cut around noon and product still temped at 50F at almost 3PM. - CDI - PIC moved cantaloupe to walk-in freezer to quickly cool. Ensure cut melons are cooled to 41F or below prior to being placed in grab-n-go units. EHS observed cantaloupe meet required cooling parameters.
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 . |