|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC that is not a certified food protection manager who had multiple priority items that were out (cold holding, using food contact surfaces longer than 4 hours without being cleaned or switched out), used chlorine test strips to test quat sanitizer for 3 compartment sink, and did not answer questions correctly for how long in use equipment (slicer and tongs for cookies) can be used without being washed, rinsed, and sanitized. CDI-EHS provided education and recommends that PIC as well as other managers become certified food protection managers to how proper knowledge of food safety within the restaurant.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no ANSI approved certified food protection manager during inspection. REPEAT.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicer used only for meats and tongs used for cookies that have been in use since stored opened this morning and have not been washed/rinsed/sanitized since. CDI-PIC cleaned slicer during inspection and set tongs aside to be washed at 3 compartment sink.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods (see temp chart) that were above 41F inside reach in lowboy cooler, cooler also had ambient air temperature of 46F and digital display temperature of 47F. CDI-PIC voluntarily discarded all TCS items and will not hold food in unit until repaired. REPEAT and VR within 3 days for proper cold holding of reach in unit. EHS recommends all cold holding equipment get serviced with techs out since last date of service was during the summer, per PIC.
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 |
Yes
|
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 several sliced meats on prep line and WIC and sliced tomatoes in prep line with a cooling rate slower than .12F/min. PIC stated all items had been sliced and immediately used in prep lines and placed into WIC and items in the WIC were covered with plastic wrap, slowing the transfer of heat. EHS spoke with PIC about leaving items that are cooling per 3-.302.11 (A)(4) to cool uncovered, in shallow metal containers to provide the fastest transfer of heat. PIC stated that facility receives points off during Steritech inspections, regardless of intent of uncovered foods. CDI-PIC removed covers of all foods and placed cooling prep top items into WIC, uncovered to increase cooling rate. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed .72 foot candles of light inside WIC due to one bright bulb installed in one corner of WIC.. Ensure 10 foot candles of light are visible throughout all parts of WIC. EHS spoke with PIC about adding shatter-resistant lights that can be stuck and placed on WIC walls. Contact main health department office if electrical work is done with WIC that may affect WICs ability to operate. |