|
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 no certified food protection manager on site at start of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed coffee pot stored in handsink at front service area. -CDI- Coffee pot was removed. |
|
20
|
0
|
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 cooked chicken cooling from overnight in the WIC not meet cooling parameters. Chicken was observed at 43F. Chicken was stored in deep plastic container with lid. -CDI- PIC voluntarily discarded the item.
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 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 multiple blocks of queso duro in front lowboy above 41F. Blocks of queso duro towards back of lowboy were at 41F. Ambient temperature at front of unit was 45F. Ambient temperature at back of unit was 41F. PIC stated temperature rises due to frequent use during breakfast rush. Observed door opened frequently during inspection. PIC moved most blocks of cheese to WIC. PIC left few blocks of cheese in unit, to be used or discarded within one hour. PIC called for unit repair. Unit will not be used for cold holding until it maintains food temperature of 41F or below throughout unit. -3 day verification visit required-
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed multiple foods (pork, salsa, spaghetti) cooked yesterday, lacking a date mark. -CDI- PIC properly added date marks.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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- Observed cooked cabbage cooling too slowly in WIC. Cabbage was cut and combined with boiling water at 7:30am this morning. At 9:00am, observed temperature of 58F. At 10:00am, observed temperature of 57F. Cabbage was cooling at a slower rate than the minimum required rate of 0.12F/min. Cabbage was stored in large, deep plastic containers, covered with lid. Also observed cooked chicken not meet cooling parameters after cooling overnight in WIC. Chicken was observed at 43F, stored in deep plastic container with lid. -CDI- PIC placed cabbage in freezer, uncovered, for rapid cooling. PIC voluntarily discarded the chicken.
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 . |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of canned tomatoes and bananas stored directly on ground in dry storage. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone and water bottle stored on shelf over food. |