|
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 CFPM at the facility during time of inspection.
REPEAT VIOLATION.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed hushpuppies hot holding below 135F (see temp chart) inside of the hotbox at the make line. All other TCS food items were hot holding at or above 135F.
CDI: PIC voluntarily discarded.
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 . |
|
33
|
0.50
|
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 a deep, large hotel pan of brunswick stew that was covered with the lid three-quarters of the way, cooling inside the WIC since 11:00AM and temping at 60F when EHS observed it at 4:13PM.
CDI: PIC divided brunswick stew into multiple shallow metal pans to rapidly cool down, as TCS food item was almost reaching the end of the 6-hour cooling window. EHS observed after 17 minutes, brunswick stew had dropped 11 degrees. EHS went over different cooling methods with PIC.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed soiled wiping cloths stored inside sanitizer bucket full of bleach sanitizer, stored at a prep table.
Ensure soiled rags are not kept inside sanitizer buckets. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed metal pan of water holding in-use utensils at the steam table temping below 135F (see temp chart). The other metal pan of water holding in-use utensils at the same steam table was temping exactly at 135F.
Keep all in-use utensils in water that is 135F or above. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed the kickplate attached to the floor of the WIC 1 entrance door, damaged and protruding out.
Repair kickplate to prevent possible injuries.
REPEAT VIOLATION. |
|
49
|
0.50
|
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 heavy dust buildup on the walls and the ceiling inside WIC 2. Observed debris buildup on dry storage rack.
Increase cleaning frequency to prevent contamination.
REPEAT VIOLATION. |