|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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. EHS asked PIC how often chicken cutting board and knife are cleaned throughout the day. PIC stated they are only cleaned at end of day. Ensure in-use utensils that contact TCS foods are washed, rinsed and sanitized at least every 4 hours. CDI - PIC educated on utensil washing frequency. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Several soda nozzles had heavy buildup and needed to be cleaned. Clean soda nozzles more frequently. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Cooked onions were cooling in deep pan and only dropped 15F in 1.5 hours. Cooked potatoes measured 44F at 10:15AM, and still measured 44F 1.5 hours later. Employees were opening door frequently during this time and potatoes were stacked on top of each other and right beside door. CDI - PIC moved items to freezer as corrective action and stirred onions. 0 pts.
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 . |
|
33
|
1
|
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 Corn salad was cooling after preparation in display cooler at 43-44F. Potatoes and cooked onions were cooling too slowly in walk-in cooler. Potatoes were right beside door and onions were in a deeper pan. Use shallow pans or containers to rapidly cool TCS foods. Also, only use equipment designed for cooling, such as the walk-in cooler or freezer. CDI - Corn salad moved to freezer, cooked onions stirred and moved to freezer, and potatoes moved to freezer as well.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self-close. Repair door so it self-closes. // 6-501.111 Keep the premises free of insects, rodents, and other pests. Live roach observed in dining room. Keep premises free of pests. Contact pest control for service. CDI - EHS dispatched roach via shoe. 0 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Employee was placing raw chicken in cardboard box on the ground after preparing. Also, some boxes of food on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts. |