|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present for most of inspection. CDI PIC with food certification showed up near end. |
|
20
|
1.50
|
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. Observed reheated minestrone soup not cooling at sufficient rate to achieve 70F and below in 2 hours. CDI. PIC put soup in RIF to achieve correct cooling rate. Soup did not achieve 70F in 2 hours and was voluntarily discarded. Observed three containers of reheated meat in small prep top closest to dish machine. Items had been taken from hot hold and placed in deep well plastic containers with lid in prep top to cool for next day. Items removed from hot well at 11 am. CDI PIC voluntarily discarded items. Observed a container of water, spices and dehydrated tomatoes sitting on counter from 11 am. CDI PIC voluntarily discarded.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items and ambient air in large prep top not holding 41F and below. CDI. PIC discarded all TCS items. Facility closed with normal closing hours during inspection. Will use other prep tops or emergency TPHC until unit has been repaired or adjusted correctly. VR required.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 minestrone and reheated meats in large deep well containers either not cooling at correct rate or past cooling window. Minestrone was placed in RIF and meats were voluntarily discarded as they missed the cooling 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around prep top area. Repeat. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed front of RIF and when open bottom ledge with build up. More frequent cleaning is required. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on base boards and around equipment legs. |