|
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 the sanitizer dispenser at the 3 compartment sink to be dispensing a quaternary ammonia solution of <100ppm. PIC stated that the company had just come last Friday to change the solution bottle and tested it to make sure it was properly dispensing. Hose line was noted with an air gap at the time of the inspection.
CDI - Hose line moved around to allow for the air gap to dissipate, allowing the dispenser to properly dispense a solution of approx 150-200ppm.
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 container of oat milk and almond milk to be at a temperatures of 55-62F and were cooling in the front counter lowboy after being opened, which is not designed nor approved for rapid cooling. Alternate milks are stored on the dry storage shelf at the front counter and not prechilled before being opened for the first time. EHS advised that the facility should keep a few of each alternate milk prechilled as once the seal is broken it is required to be temperature controlled and at 41F.
- Observed an opened container of heavy cream to be at a temperature of 50F and was cooling in the 1 door RIC in the back kitchen area after being out of refrigeration while prepping items shortly before the EHS arrival. The RIC is not designed nor approved for rapid cooling.
CDI - PIC moved the opened alternate milks to the WIC to rapidly cool. Heavy cream moved to WIC to rapidly cool.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed the bulk front counter containers of various sugars/toppings to not be labeled as to their contents. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the front counter to be testing at 0ppm of quaternary ammonia at the time of the inspection. Issue with the dispenser primer to EHS arrival combined with being in use caused the bucket to test for no sanitizer at the time of the inspection.
CDI - PIC emptied and refilled wiping cloth bucket with properly concentrated quaternary ammonia solution. |