|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Upon arrival no employee with certification on site. CDI 1/2 through inspection PIC with certification arrived. Repeat
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine that was being used to clean plastic tubs, had 0 ppm concentration of sanitizer. PIC stated they would have to go to store to purchase more. PIC stated dish washer would not be used, only three comp sink (which sanitizer tested correctly- 100ppm chloro), until sanitizer replaced. VR required.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed entire large prep unit of TCS items: raw proteins, cooked proteins, tofu, cooked plant, holding above 41F. Ambient temperature in RIC part of prep unit holding above 41F. By end of visit unit was holding 41F and below. PIC will monitor and has called repairman. VR required.
Observed pooled eggs holding above 41F in second RIC (RIC holding items 41F and below), no last known temperature of 41F or below. PIC stated no one had container out during cooking in prior to my arrival. PIC voluntarily discarded.
Observed fried chicken in WIC holding above 41F. Item made day prior and PIC stated item had not been out of WIC since day of prep. PIC voluntarily discarded. Emergency TPHC was prepared for TCS items to brought from WIC in small amounts and placed in pre unit 2 for use for four hours and then remainder discarded.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items on line with no date marking that were prepared the day before. CDI. PIC facilitated all items being marked.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |