|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties The PIC shall ensure that all policies and procedures regarding food safety are properrly followed by food employees. Observed PIC failed to ensure corporate cooling procedure temperature checks and subsequent logs for heat sealed bags of cooked beans being "force cooled" were completed. CDI- instruction provided |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils 4-601.11. Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed soiled tea nozzle. CDI- removed to clean. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding 3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed chicken hot held at 109 F and cooked vegetables hot held at 99 F. CDI- discarded |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking 3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days). Observed cut leafy greens in walk in cooler not date marked and container of opened sauteed vegetable spread not date marked. CDI- properly date marked. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Variance Requirement A Food establsihment shall obtain a variance from an approved Health Authority prior to packaging food using reduced oxygen packaging. Observed facility cooling cooked black beans in heat sealed bags in an ice bath. CDI- bags opened and put in walk in cooler. Observed cooked pork in heat sealed bags in walk in cooler. CDI- opened VR facility must apply to NC state variance committee for approval to heat seal cooked foods in bags and cool.8-201.13 When a HACCP Plan is Required A food establishment shall submit a properly prepared HAACP plan to the regulatory authority prior to engaging in food processes that require a HACCP like ROP or cook chill. VR for HACCP plan |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification A food establishment shall maintain a copy of variance approvals and produce upon inspection. Observed facility does not have an approved variance. VR for variance |