|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Upon arrival no employee with certification on site. 1/2 through inspection PIC with certification arrived. CDI
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed mixing bowl for raw chicken placed on top of metal bracket over RTE vegetables. Bowl moved to be washed, area where bowl sitting was cleaned. CDI
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 4 large, deep well containers of shrimp, one deep well cooked egg rolls, and one deep well of fried chicken, all tightly covered holding above 41F. PIC stated they were cooked yesterday. Items not properly cooled in the parameters required. Items voluntarily discarded. CDI
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 . |
|
33
|
0
|
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 cooked shrimp, egg rolls, and fried chicken, in deep well, tightly covered containers holding above 41F from active cooling that started the day prior. PIC stated in future would reduce amount in containers and use shallower containers. Items discarded. CDI
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 . |