|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired certification. CDI - PIC with certification on site close to start of inspection. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
33
|
0.50
|
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 Observed tightly wrapped cut tomatoes cooling in reach in cooler at a rate of .02 degrees per minute. Freshly cut tomatoes were cut within 20 minutes of beginning of inspection and another pan of tomatoes were placed in a fresh pan at beginning of setup for breakfast action station. CDI - PIC placed in blast chiller and cooler to below 41 within a few minutes. Total time for cooling was less than 4 hours for products. -.5-
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 . |
|
35
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 (B) Use approved thawing methods. Pf Observed two large containers of raw chicken thawing under cold running water that was 74F. Both containers had chicken above 70F inside. CDI - PIC rapidly chilled raw chicken. REPEAT -1- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead flies in cabinets under drink stations in dining room. Per PIC, pest control visited facility yesterday. Clean. -0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths used to dry bottom sections of cabinets under drink dispensers. Avoid this process as it attracts flies. -.5- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
5-501.113 The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine, as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value, shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). Observed dish machine measuring 60 psi during rinse cycle. Have technician check for correct pressure during operations. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at was basin of 3-comp sink and a major leak during rinse cycle of dish machine at the bell housing over the backflow preventer. Repair. -0- |