|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Dish machine recorded 0ppm chlorine. PIC is aware that unless machine is constantly primed the machine will not work. Work order is placed for it but did see active use of machine when it was not working. CDI - Unit primed and recorded 100ppm choline. Use test strips to check and keep up with machine until unit is fixed. REPEAT
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 |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
No written procedures on site for butter (unsalted) on TPHC. CDI - Written procedures given and filled out on site.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |