|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager present at the facility at the start time of the inspection. EHS notes that owner and PIC Hemant came to the facility about 15 minutes after inspection began. PIC has CFPM. Ensure CFPM present at all times of facility operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf-
Observed a chair blocking the handsink in the rear of the facility. Ensure that hand sinks are maintained as accessible at all times. -CDI- PIC moved the chair so that it was no longer blocking the handsink.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed the presence of red powder dumped in the handsink in the rear of the facility. Ensure that hand sinks are used for handwashing only. -CDI- EHS coached PIC on this concept. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-
Observed tuna and rotisserie chicken in the make table above 41F. Food employee stated that the food was brought into the make line from the WIC 2.5 hours prior. -CDI- food was moved into the WIF to properly cool down.
Observed tomato and shredded cheese in the lowboy (LB Ambient 39F) from prior days above 41F. -CDI- food was voluntarily discarded.
(4 food items total)
Failure to maintain cold holding on future inspection may lead to a risk control plan.
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
|
1
|
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 several foods in the WIC not cooling at the proper rate. Foods were cooling at a rate of 0 after 15 minutes and still at 0 after 30 minutes. WIC went through a long defrost cycle and came up to 42F-43F ambient during this process. Ambient temperature shortly went back down to 37F. Foods that were cooling were also lidded. All foods were still within 4 hour cooling window. -CDI- PIC moved cooling foods into the WIF to speed up cooling process and all foods cooled to 41F by the end of the inspection.
Ensure ambient temperatures are regularly checked and ensure proper cooling methods are maintained.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
Observed 2 dead pests (insect) on the floor of the WIC underneath shelving. Ensure that any dead pests are removed from the established. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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 scoop in the sugar container with the handles resting directly atop the food.
Ensure that scoop handles are stored so that they are not in direct contact with food. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed duct tape covering a damaged wall panel between the WIC and WIF. Observed duct tape holding up damaged edging of the FRP wall next to the front handsink (behind the front counter/register). Ensure that these are properly repaired. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed WIC at hip height reading 2.54 Foot Candles.
Ensure that light intensity in WIC is increased. |