|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
The chlorine concentration of bleach sanitizer that was cycled through the dishwasher was 0 ppm after two cycles were performed today. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be within the required concentration range to ensure that food-contact surfaces are being effectively sanitized. For chlorine-based sanitizers, the required concentration range is between 50 ppm to 200 ppm. The manager primed the dishwasher’s sanitizer line during the inspection, and a final chlorine concentration of 50 ppm was observed. CDI |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)
A sealed pack of hotdogs (that were thawed earlier today) had a temperature of 46F while being held inside of the food prep unit’s cooler. Time/temperature control for safety foods shall be thawed so that thawed portions of the food do not exceed a temperature of 41F. The manager stated that the restaurant thaws its packages of hot dogs under cold water. The REHS suggested that the restaurant switch to thawing its hot dogs inside of the reach-in cooler overnight instead of under running water. The manager voluntarily discarded the hotdogs during the inspection. CDI |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices (Pf)
No food thermometer or other food temperature measuring device was provided during today’s inspection. Food thermometers or other food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in the NC food code. The manager purchased a food thermometer during the inspection. CDI |