|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM during the inspection. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41°F or less. - P.
Observed sliced tomatoes in the prep top above 41 F. Discussion with food handler revealed that it was put in the unit yesterday. Also observed salsa and curtido recently placed in an ice bath above 41°F. Refer to temperature observation chart. CDI - PIC voluntarily discarded yesterday’s food and refreshed ice bath. -1.5-
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed opened container of milk and horchata without date labels. Employees state that these were first used/prepared yesterday. CDI - Allowed employee to add date labels.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C).
Observed chorizo being held for resale in the facility’s walk-in cooler past its expiration date (prepared on 2/12). Reviewed first in first out practice with food handlers. CDI - Food handler voluntarily discarded chorizo. -1.5-
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. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed plastic drinking cups wet stacked at front counter server prep station. Separate and allow to air dry prior to stacking. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed several heavily scored and stained cutting boards stored in the facility and at large sandwich prep station. Repair or replace. -0- |