|
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, while food prep was occurring.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 cut cabbage in WIC with incorrect date marks, stating a prep date of 2/24. PIC stated sticker was not removed from past batch of cabbage, and this item was prepared yesterday, 3/4. Observed house-made salsa with two date marks stickers on container (one for 2/20, one for 3/4). PIC stated salsa was made yesterday, and the old stickers on container of 2/20 was not removed. -CDI- PIC removed the incorrect date marks and properly labeled the foods. EHS and PIC discussed the importance of removing date marks when washing dishes and properly adding new date marks when foods are prepped.
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
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 green tomato salsa and pupusa pork filling cooling too slowly. Green tomato salsa was cooling in WIC at a rate of 0F/min, in a large plastic container, covered tightly with lid. Pupusa pork filling was cooling in the RIC at a rate of 0.05F/min, wrapped tightly in a plastic bag. -CDI- PIC uncovered the salsa and placed both items in the WIF for rapid cooling. By end of inspection, EHS observed both items cooling at sufficient rates.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for scoop submerged in beans. -CDI- PIC removed handle from food. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
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 dry storage shelf over customer food. -CDI- PIC removed employee items. -REPEAT- |