|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer and detergent dispensing tubes swapped on the machine causing the detergent to be dispensed instead of sanitizer. EHS demonstrated how to dispense sanitizer via the prime switch. The dish machine was able to reach 100ppm after manually priming after each cycle. Facility may also use 3 compartment sink as a means to W/R/S until the dish machine gets fully repaired. PIC stated that the technician must have swapped the dispensing tubes during the last time the machine needed to be repaired. 3 day VERIFICATION REQUIRED*** points not escalated due to different conditions. (1.5 pts)
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 |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed diced tomatoes, shredded lettuce, hard boiled eggs, raw salmon, and raw chicken in the large 2 door flip top unit above 41F. EHS recorded an ambient temperature of 46F. PIC voluntarily discarded all necessary items. 3 day VERIFICATION REQUIRED*** (1.5 pts)
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |