|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed sanitizer concentrations of greater than 400ppm quat at three compartment sink. - CDI - PIC added water to sanitizer solution to bring concentration to 300ppm quat.
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 |
|
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 - Observed milk holding above 41F in milk coolers (see temperature chart). Per PIC, milk coolers are frequently left open during lunch due to volume of students coming through the lunch lines. - CDI - PIC agreed to move remaining milk to walk-in freezer between breakfast and lunch and after lunch to allow the milk to quickly cool. PIC also stated a work order would be placed to adjust the temperature of the milk coolers. Follow up visit required to ensure long term compliance.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 cut watermelon held on TPHC on the serving line lacking a time label. - CDI - PIC labeled watermelon on TILT expo board. |