|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - Observed a cookline employee using a thermometer to test multiple products that were reheating while only wiping the probe off with a paper towel and not properly sanitizing the probe between uses.
CDI - EHS provided probe wipe and education on proper sanitization methods going forward.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the chemical dishwasher testing at 0ppm chlorine at the time of the inspection.
CDI - After multiple adjustments to the hose and priming, machine was able to hit and maintain 100-150ppm chlorine.
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 |
|
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 2 of the 3 in use wiping cloth buckets to have quaternary ammonia solutions of 0-50ppm.
CDI - Buckets emptied and refilled. Re-tested at 200-250ppm. |