|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottles with labels that are fading, no longer legible. Observed a couple bottles with sharpie labels and manufacturers sticker labels, could cause confusion on which chemical that label is identifying. CDI- bottles labeled during inspection. |
|
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 chicken cutlets and grilled chicken that were prepped today holding above 41F, cooling with plastic wrap on top and stacked together in metal bowls. CDI- plastic wrap removed, moved to walk in cooler to properly cool to 41F or below before moving back to pizza prep unit.
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 . |
|
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 sanitizer bucket and spray at 50 ppm, PIC uses Quat sanitizer from dispenser, PIC believes that dispenser either needs to be adjusted or chemical had dissipated. EHS observed that PIC has bottle of bleach, EHS suggested to use bleach as primary sanitizer if chemical dispenser is not working. CDI- bleach sanitizer set up during inspection, at proper concentration. PIC stated he plans on using bleach/water mix moving forward. |