|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Repeat - PIC in the kitchen that was able to walk around and correct any violations did not have CFPM certification. A PIC shall gave supervisory management and authority to direct and control food preparation and service. PIC shall be present during the inspection and be able to answer questions regarding all food service.
2-102.11 Demonstration - C - Observed continued violation of date marking procedures. PIC shall ensure that all rules of the NC Food Code are followed and enforced. Continue to monitor date marking violations for discard and marking. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - 0pts - Observed unwashed tomatoes stored over exposed wings and fries. CDI- Tomatoes moved. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 - Several products on pizza line and on salad bar line not dated. Chilli, ham, turkey, and corn beef not dated in walk in. Onions, peppers, mushrooms not dated in reach in. CDI- Product properly dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Pimento cheese (2/6 and 18), green beans (2/22), milk (2/22), blue cheese (2/21), mushrooms (2/21), and taco beef (2/21) dated past 7 day date marking. CDI- Product discarded. |
|
31
|
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 - Large container of ranch read 50F tightly covered and in 5 gal bucket. CDI- Uncovered and stirred. Wings portioned read 49F. CDI- Removed from portion and placed on sheet pan. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Repeat - Shelving in front area reach in and supports and shelving in kitchen.Assess and repair/replace. // Repair/replane cutting boards. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed in microwave, three door freezer, bottom of cheese cooler holding dressings in bar. |
|
53
|
1
|
Physical facilities installed, maintained and 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 // and shall be clean. -repeat-
Floors: cleaning needed in walk in coolers (both).
Walls: Cleaning needed at dish machine to remove mold. Walls at dish machine bubbling.
Ceiling: Observed several ceiling tiles out of place or buckling. Repair ( clean dust over prep area)
Physical facilities: Clean vents and replace/fit light shields. |