|
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 QUAT sanitizer at the 3-compartment sink reading 50ppm. Only one multi-use utensil was in the sanitizer basin.
CDI: PIC dumped out sanitizer basin and refreshed with QUAT sanitizer reading 400ppm.
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
|
0.50
|
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 metal pan of crazy feta cooling inside the lowboy cooler of the front CH well, not changing in temperature. Observed a metal pan of roasted eggplant dip cooling inside the same lowboy cooler not meeting the cooling rate. Both pans were covered with lids and PIC stated that once both dips were separated out during prep this morning, they were placed straight into the lowboy cooler.
CDI: PIC removed lids of both dips and placed into the WIC to bring down to 41F, and EHS explained these cold holding units are designed to cold hold TCS food items that are already at 41F or below and are not great at cooling down TCS food items. PIC stated they would utilize the WIC to cool foods down before placing into cold holding units.
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 |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed one QUAT sanitizer bucket stored next to the prep sink reading 50ppm. Other QUAT sanitizer buckets were reading at proper concentrations, above 150ppm.
CDI: PIC dumped out the sanitizer and refreshed with QUAT sanitizer reading 400ppm. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P
Observed no test strips to test the chemical veggie wash used at the facility. PIC stated food employee used the last test strip this morning and their boss had ordered more.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. |