|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- *Observed - Sink and Surface Sanitizer above recommended sanitizer concentrations with a reading of 848ppm or higher during inspection. EHS advised staff to dilute the sanitizer with cold water and test it before using.
A verification visit with be conducted within 72 hours to verify the issue has been corrected. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
*REPEAT* 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 - Large container of pasta salad cooling in WIC with little change in temperature after 45 minutes, see temp chart for details. PIC stated item was out of temperature controlled environment during portioning of bowls for short period of time. *CDI - PIC placed item into blast chiller to be rapidly cooled.
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 . |