|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility operating without CFPM. CDI- CFPM was present mid way through inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open bags of beef and sausage without a date mark. Observed cheese cut today with yesterday’s label. CDI- PIC created labels for all items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 pizza sauce cooling in WIC in large covered container. Observed no change in temperature after 20 minutes (46.0F). Sauce was made at 11am. CDI- PIC added ice as an ingredient in the sauce and stirred while leaving sauce uncovered and sauce was observed 15 minutes later at 38.0F.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil/vinegar mixture on deli slicer unlabeled. CDI- PIC added label. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed Pizzas being cooled in trash bags in WIC. Facility leaves pizzas at room temperature for an hour and then puts them in black/clear trash bags to cool further in the WIC. PIC stated they put them in bags to keep pizza from going stale. EHS discussed alternate methods with PIC on ways to keep pizzas covered but with approved food contact surfaces. Facility will use alternative methods of storage/cooling for pizzas. CDI- PIC voluntarily discarded pizza. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cups and clothing on same shelf as food storage with no clear designation. Worn hat was observed being stored on top of rack above clean dishes. Phone charger was observed over a bag of pasta in dry storage area. CDI- PIC created designated area for storage of possessions. |