|
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- Observed QUAT sanitizer bottle reading at 400+ PPM. Sanitizer bottle is used for food contact surfaces. EHS coached facility on how to properly mix their QUAT sanitizer. EHS discussed the importance of testing the QUAT sanitizer prior to use and ensuring that if the bottle is to concentrated to dilute as needed. -CDI- PIC diluted the sanitized so that it was reading at proper 200PPM.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed can opener tooth with residue and debris present on the dry goods rack of the facility. Ensure that can opener is cleaned after used. -CDI- Can opener moved to the 3-Comp Sink for proper W/R/S.
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
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 non vented lettuce container cooling in the lowboy. Lettuce was cooling at a rate of 0.03. Ensure that ambient cooling is done with vented containers, ensure that facility utilizes larger pieces of equipment to perform ambient cooling such as the WIC. -CDI- Lettuce was vented and moved to the WIC. Lettuce cooled to 41F by the end of the inspection, and within the 4 hour 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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. EHS observed the facilities lowboy cooler door beneath the cream cheese prep askew and not properly affixed to hinges. Ensure equipment is repaired and maintained in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scored and weathered cutting boards (3) in need of resurfacing or replacing. Food employee stated that he will ensure that the facility replaces the cutting boards. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facilities chlorine test strips not able to accurately read the chlorine concentration at the chlorine dish machine. EHS test strips were able to accurately read the chlorine concentrations at the dish machine. EHS was unable to determine if the facilities test strips were water damaged, or nearing the expiration (11/26). EHS will perform Verification to ensure that facility receives accurate test strips.
-10 DAY VR- |