|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
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 a max temp of 133F on max/min thermometer when testing the sanitizing rinse of dish machine. Facility uses only single use articles for providing meals to students. PIC agreed to sanitize equipment and utensils in 3 compartment sink after running items through dish machine to complete the W/R/S process until sanitizing rinse is at proper temperature. PIC returned equipment and utensils that were run through the unit today to be sanitized in 3 compartment sink. PIC submitted a service request to have dish machine evaluated. VERIFICATION REQUIRED within 3 days to ensure sanitizing rinse of dish machine is at proper temperature. |
|
33
|
0
|
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 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 . Observed bags of rotini cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC moved cart containing bags of rotini to WIF to rapidly cool. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water from 3 compartment sink reach a maximum temperature of 87F. Detergent facility uses to manually wash equipment and utensils is approved for use with water at a minimum temperature of 110F. PIC stated staff will pass equipment and utensils through dish machine for washing and rinsing and complete the sanitizing process in the 3 compartment sink. VERIFICATION REQUIRED within 10 days to ensure hot water can be maintained at a minimum of 110F. |