|
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 in three compartment sink holding at 0ppm quat during inspection.
CDI - Sink refilled with sanitizer at proper concentrations.
0 pts.
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 |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed hamburgers in various hot holding units holding below 135F during inspection. See temperature chart. PIC stated that hamburgers are discarded after two hours, and that the final reheat temperature and time is always recorded.
CDI - PIC confirmed the time and temperatures recorded and opted to hold on time. Start time added to TPHC board. Facility already has TPHC procedures for hot foods.
0 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 all TCS foods in RIC 1 holding above 41F during inspection. See temperature chart. Ambient in unit 49F.
CDI - All out of temperature foods held in unit for longer than four hours voluntarily discarded. Maintenance contacted during inspection. Foods typically held in unit to be stored in working unit until repair. REHS and PIC discussed the possibility of the unit going down within the last few hours due to the food temperatures being below the ambient temperatures, as well as the facility’s ambient air thermometers and temperature logs showing compliant temperatures.
1.5 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |