DAVIDSON MARKET PLACE

Observed dishwasher in use without chlorine sanitizer hooked up and dispensing. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Person in charge replaced chlorine sanitizer bottle reading at a concentration of 100ppm.

Observed tomatoes with discard date of 09/02, seafood with prep date of 08/19, mushrooms with discard date of 09/04, spinach with discard date of 08/30, and spring mix with discard date of 09/05 in the walk-in cooler in the main kitchen all held past the date of discard. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charge discarded food items.

Observed metal food containers wet-stacked on the rack across from reach-in cheese cooler in the main kitchen. Observed plastic food containers wet-stacked on the rack in the warewashing area across from the warewashing machine. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Person in charge properly arranged food containers to air-dry.

Observed electronic device (iPad) stored on the prep top counter next to the front food service area and not in a designated area. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Person in charge moved device to a proper designated area.