|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer solution at 3-compartment sink measured 0 ppm. Quat sanitizer must be 150-400 ppm. CDI - Solution drained and 200 ppm solution from dispenser dispensed into sink and dishes that were washed using 0 ppm solution were put in 200 ppm solution for 1 minute.
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
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sandwiches and salads in grab and go cooler were 44-50F. Egg patties in reach-in cooler were 45F. Milk in other reach-in cooler was 46F. TCS foods in cold holding must be 41F or less. CDI - Employee stated that grab and go items were brought from catering kitchen within the last hour so EH instructed employee to cool the items down in freezer. Egg was pulled out frequently the last hour according to employee so EHS also allowed establishment to cool them down in freezer. Milk was discarded.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Boxes of disposable cups observed on the floor. Store single-use and single-service articles at least 6 inches off the floor. 0 pts. |