|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
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 have 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.. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0pts - Queso read 125F in warmer. CDI- Reheated to read 180F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Fries stored at room temperature reading 66F. CDI- Items placed on time. Procedures and time stamped. |
|
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 - Observed items on the make top units (salad and pizza) not dated. CDI- PIC dated items.
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 -P - Chilli (5/9), greenbeans (5/2), ranch (5/4), clam chowder (5/9), and chilli (large 5/9) were out of date compliance by reading 44F. CDI-Items discarded voluntarily.
Strongly recommend going to a 4 day date marking parameter if the food will continue to vary in temperature in walk in cooler. Installation of curtains and assessing walk in cooler may be an option. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. - Observed soup thawing in warmer. Discontinue this process. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Repeat - Shelving in front area reach in, walk in cooler, and supports and shelving in kitchen. Assess and repair/replace. |
|
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 behind equipment.
Walls: Cleaning needed at dish machine to remove mold.
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. Clean fans. |