|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee must be present during all hours of operation with active ANSI food protection manager certification.
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 Cooked onions and jalapenos in hot holding measured 110-120F. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated onions and jalapenos to above 165F. 0 pts.
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 . |
|
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 Salsas in to-go cups in sandwich cooler top measured 40-45F. Chicken in bottom of sandwich cooler measured 44-45F. Several pans of beef in upright cooler measured 44-45F. TCS foods in cold holding shall measure 41F or less. Coolers were holding below 41F. Ensure staff do not leave TCS foods out or the refrigerator doors open during set-up in the morning. Establishment has purchased a blast chiller, but they haven't set it up to use yet. The blast chiller will help to cool TCS foods and ensure all cold TCS foods are below 41F. REPEAT
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 |
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) Ham in sandwich cooler top and cooked chorizo in bottom of sandwich cooler were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed prep date labels on items. REPEAT
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed in dining room. Maintain premises free of pests. PIC showed EHS pest control invoice. CDI - Inspector stomped on the roach. 0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Container observed in container of meat in upright cooler. Do not use containers or bowls as scoops. Utensils must have a handle. REPEAT |