|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed washing, rinsing and sanitizing at the three compartment sink. Tested sanitizer in the sanitizer compartment to be 0 ppm of watt lactic acid or chlorine. Current sanitizer in dispenser is not hooked up to product and test strips are not available for that product. However, Clorox is available EHS made a batch to 100 ppm test strips for this our present.
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 |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked beef from 7 AM this morning tipping over 81° at 130PM and reach in freezer. CDI voluntarily discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 observed multiple pre-cooked and rolled egg rolls cold holding in multiple reaching and cooler units between 44 and 41°. CDI voluntary discard of those tempt over 4 2°
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf observed facility is batch, cooking and cooling TCS foods, but not using their approved blaster for the process of cooling. Cooling violations observed. All cooling of cooked foods from 135 to 70°. Within two hours must be performed in the blast chiller in order to be effective. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P observed multiple residential utensils and cooking equipment. Commercial only. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed three compartment sink has dispenser. Tube from dispenser contains red aqueous solution however it leads to no container. Unable to determine what type of sanitizer. However no test strips for either watt or lactic acid are available facility switch switched sanitizer to sodium hyperchloride and has chlorine test drips |