|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager onsite during inspection (PIC’s Servsafe expired last month).
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed top layers of raw catfish, sliced green tomatoes, and sausage above 41F during to being overstacked in flip top cooler. Bottom layers of catfish, tomatoes, and sausage were at or below 41F. All other foods in cooler were properly cold holding at or below 41F. PIC stated food was placed in the cooler less than one hour ago. -CDI- PIC removed food above the fill line to the WIC for rapid cooling.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
-Observed étouffée and pineapple salsa held past their 7-day shelf life. -CDI- PIC voluntarily discarded the items.
-Observed chipotle cream without a date mark. -CDI- PIC verified when item was made and properly date marked the item.
-Observed portioned cups of ranch and blue cheese with incorrect date marked (date mark sticker on tray stated 10/1, while PIC stated it was actually prepped 10/12). -CDI- PIC corrected the date mark.
REPEAT
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -Observed sanitizer dispenser at 3-compartment sink not dispensing sanitizer at correct concentration (0ppm quat). PIC manually mixed sanitizer to 200ppm quat. Dish machine properly dispenses at 200ppm chlorine. -Repair sanitizer dispenser.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. -No point deduction- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone and water bottles stored on prep table, next to customer food/clean utensils. Store employee food in designated area to prevent contamination. |