|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed food employee filling up the 3-comp sink from the QUAT sanitizer dispenser. QUAT sanitizer was dispensing from the chemical tree at 0 PPM. Facility stated that the dispenser was serviced after most recent inspection. Food employee stated that the sanitizer has been testing correctly around 200 PPM. Facility stated that they have called a tech to have the tree serviced. -CDI- facility properly manually mixed the sanitizer using manufactures instructions. 2 Oz of sanitizer per 4 gallons of water. This achieved 200 PPM concentration.
EHS will make a return visit tomorrow to ensure that dispensing try is fixed.
3-DAY VERIFICATION
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
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage under the heat lamp below 135F at 118F. PIC stated that the sausage was cooked 1 hour earlier. -CDI- Sausage was reheated to 165F before being placed back on HH.
After further discussion pertaining to hot holding, facility determined that they are going to start doing sausage on TPHC for a 4 hour time hold just like they do there eggs. Sausage will be placed back on the grill prior to immediate service. Facility will use existing white board to measure the time for the sausage.
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 . |
|
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-
Observed a lidded container of corned beef hash cooling at a rate of 0.05. Ensure that all foods are cooling at a proper rate and proper methods such as those listed above are followed.
EHS and PIC discussed and the corned beef is opened from a can. The can is stored at ambient room temperature. EHS and PIC discussed on best methods to ensure that the foods cool quickly. PIC determined that she will keep the corned beef can in the cooler un-opened so that once opened and prepped the corned beef is already cold.
-CDI- PIC moved corned beef into the RIF to properly cool, food was properly cooling by the end of the inspection.
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 . |