|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer at the 3-compartment sink with a concentration of 50ppm. It appears that the dispenser is in disrepair, as it is not dispensing at the correct concentration. Sanitizer was hand mixed to 350ppm. PIC will hand mix sanitizer until it is repaired. PIC put in a work order with ECO Lab. 3 day VR Required.
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 |
|
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 cut tomatoes cooling in the walk-in cooler in deep plastic pans with covered with lids and stacked. Products had 30 minutes left to cool to temp and were at 46F. PIC stated that this is the normal protocol for cooling. CDI- EHS advised to place tomatoes on shallow pans and place in walk in freezer for rapid cooling. Products were able to reach 41F or below within the cooling window.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 50ppm. PIC stated that the sanitizer had been taken from the 3-compartment sink. CDI- Buckets were refreshed with sanitizer at the correct concentration. |