|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC that could not produce CFPM servsafe certificate, but did have email with passing score. EHS could not confirm expiration of CFPM certificate and spoke with PIC about having printed or digital copy available for next inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meatballs at steamwell holding at 127F. PIC stated that meatballs have been in steamwell for 1.5 hrs. CDI-PIC reheated all parts of meatballs in microwave to 168F-174F
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 |
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 sliced ham that dropped 2F/38mins in closed container in WIC. CDI-PIC moved sliced items to WIF to drop temperature down rapidly and then move to WIC once items are 41F due to size and constant use of WIC.
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 . |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 heavy dark build up on fan vent inside WIC and on fan vent above prep table with microwave. EHS spoke with PIC about monthly cleaning/checks of vents or as needed due to how fast buildup accumulates. REPEAT. |