|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM present at the facility during start of the inspection.
CDI: CFPM arrived on-site about 15 minutes after EHS's arrival.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed bowl of unwashed avocados stored on shelf above prepped/RTE veggies inside the WIC.
CDI: PIC corrected storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items stored inside the WIC above 41F (tomato sauce, boiled sliced beef, boiled shrimp, steamed egg, boiled beef chunks, rice noodles). Ambient air temp of the WIC was 37F. PIC stated some of these items were taken out of the WIC to re-stock make tables this morning, others were not taken out at all.
CDI: PIC voluntarily discarded all TCS food items that had not been moved out of the WIC this morning but temping above 41F, and moved TCS food items that had been taken out of the WIC this morning into the WIF to rapidly cool down.
REPEAT VIOLATION.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 bain marie full of house-made tomato sauce dated with a prep date of 1/25, stored inside the WIC.
CDI: PIC voluntarily discarded tomato sauce since it had surpassed the 7-day window.
Observed pan of boiled beef date-marked with a prep date of 1/27. PIC stated this is a food item they cook, then freeze, then thaw before serving. PIC stated they thawed this out last night.
CDI: PIC created second date label with thaw date to indicate the "clock start" date to not surpass the 7-day window.
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 . |
|
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
Observed large bowl of boiled veggies (inside the WIC) and a strainer of cut cabbage (make table 1) unable to meet the cooling rate. Boiled veggies were cooling at a rate of 0.027 deg/min and cut cabbage was cooling at a rate of 0.05 deg/min.
CDI: PIC moved both containers into the WIF to rapidly cool down.
REPEAT VIOLATION.
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 |
No |
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 multiple unlabeled bottles of oils and deli containers of seasonings stored along the make line.
Ensure all working containers of food are labeled for easy identification. |