|
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 basin at 3-compartment sink filled with 0ppm quat sanitizer solution. -CDI- PIC replaced empty container of quat sanitizer and properly remade sanitizer to 400ppm quat.
-Observed dish machine dispensing less than 10ppm chlorine sanitizer. -CDI- PIC replaced container of chlorine sanitizer and primed dish machine. By end of inspection, EHS observed dish machine dispensing 50ppm chlorine sanitizer.
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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed half and half milk, buttermilk, and whole milk above 41F in front coffee lowboy cooler. -PIC voluntarily discarded the opened containers of TCS foods (half and half, buttermilk, whole milk). All other foods in cooler were not TCS (simple syrups, unopened containers of almond/oat milk). -PIC contacted repair technician during inspection. Until unit is repaired and properly cold holding at or below 41F, facility may not cold hold in cooler. Facility will store back stock of milks in tall reach-in coolers in storage room, then place opened containers of milk/alternative milk on 4-hour TPHC. -3 day verification visit required-
REPEAT
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed spicy quiche held past its 7-day timeframe (cook date of 3/4). -CDI- PIC voluntarily discarded the quiche.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |