|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed no chlorine sanitizer at low temp dish machine. Unit was ran three times with no change. CDI - Upon investigation, sanitizer line was observed with air in the line and was primed to remove air. Also, broken glass was blocking the stopper to prevent tank from filling. Glass removed and tank was filled. Upon next run the unit showed sanitizer at 100ppm. - 1.5 - REPEAT Points were not escalated due to this only being first repeat.
EHS recommended unit be checked every morning before first use.
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
Observed pico de gallo and cooked carnitas in single door upright refrigerator above 41F. Per PIC, delivery had just been received and door was open. CDI - door was kept closed for remainder of inspection. Items were observed 41F or below at conclusion of inspection. - 1.5 -
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed Walk in cooler not functional and empty. Per PIC, unit has been down for two days and a technician has been called. Do not use unit until proper temperature can be maintained. |