|
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
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
Observed quat sanitizer that was made at the commissary at 50ppm. It was determined there was no more sanitizer on the unit and PIC is voluntarily shutting down and returning back to the commissary to obtain more sanitizer.
VR within 3 days |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 .
Observed food temperatures inside tall 2 dr reach-in cooler > 41F (see temp chart). PIC stated that he arrived at route location at 10am therefore it had been more than 4 hours food was out of temperature. CDI: all food out of temperature was voluntarily discarded. PIC is closing down and returning back to the commissary for service.
Compliance visit needed to ensure cooler is maintaining proper temperatures. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf.
Observed no test strips available for testing quat sanitizer.
VR required within 10 days |