|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed PIC on duty with expired certification. Repeat.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touch cheese with bare hands to remove cardboard from bottom of pan. CDI cheese discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
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 cheese that was over stacked in prep top, buttermilk and potato salad that was sitting on top of ice in ice bath and holding above 41F. CDI items moved for cooling and portions that were cold had more ice added to maintain temperature. Suggest facility ensure they have ice levels at the same level of food product to prevent temperature increase.
Walk in unit at 45F and TCS food items at 42-43F. Items in prep units and reach in refrigeration units that came from the walk in before 11am are all holding at 41F and below. Had facility move ROP pork bbq back in walk in freezer and move cooling products in other walk in unit near take out area. Refrigeration vendor called and is en route to fix walk in unit. Will follow up with facility by EOB to check unit.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed metal container of soapy water that was not labeled. CDI container labeled. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observed VP pork bbq that was pulled and reheat temperature was not documented on log sheet and items that were pulled for service yesterday had time stamps but no temperature logs. Verification required. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed pork ribs that were thawing in 76F water and food product was at 70F. CDI items moved from sink and into walk in unit. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
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 water buildup inside raw wing cooler on bottom, buildup on shelving in kitchen and walk in unit. Clean often enough to prevent buildup. Repeat. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed ensure drink and cup with straw stored on storage racks above food prep line. Observed employee prepping lettuce at prep sink with personal cell phone and drink on the same drainboard. |