|
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 active manual ware washing at 3-comp-sink with quaternary sanitizer at 0PPM. CDI - PIC corrected solution by adding quaternary sanitizer and remeasuring sanitizer with test kit. 200PPM was later observed.
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 |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed portioned clear containers of chopped Caesar salad on 4-hour TPHC for lunch service above 41F. See temp chart. CDI - PIC move all Caesar salads to WIF to quickly cool down after 30 minutes Caesar salad was placed on 4-hour TPHC.
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 at 11:00AM no time stamp for Caesar salad on 4-hour TPHC. CDI - PIC placed time stamp 11:30AM. |