|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. (B) This section does not apply to CONGREGATE NUTRITION SITES and Risk Category I FOOD ESTABLISHMENTS as defined in 10A NCAC 46 .0213. Observed no documentation of approved training. This will become a 2 point deduction on January 1, 2014. -REPEAT |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation Observed raw ground beef stored improperly over other items. Do not store ground beef over lower cook temperature items. -CDI Item was moved. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingA) (2) At a temperature specified in the following: (a) 5?C (41?F) or less; P or (b) 7?C (45?F) or between 5?C (41?F) and 7?C (45?F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5?C (41?F) or less if: P (i) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT; and (ii) On or before January 1, 2019, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5?C (41?F) or less. (B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7?C (45?F) or less. P Observed several items out temperature in the prep cooler. Example items are listed in the temp log. -CDI Items were removed for further cooling and the lid was closed. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Ensure that all ready-to-eat refrigeration required items are properly date marked. Include dates for when items are frozen and also when they are removed for thawing. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods Observed items cooling tightly covered. This is not a proper cooling method. -CDI Items were vented. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment Observed food sink splash guard to be in need of re-caulking such that it is smooth and easily cleanable. |