|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM during inspection. CDI - CFPM showed up mid-way through inspection. REPEAT. (1)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed TCS items in front low boy reach in cooler and WIC (see temp chart). EHS observed ambient temperatures of both units above 41F (see temp chart). After twenty minutes, EHS observed no change in temperature in TCS foods and a temperature increase in WIC. PIC stated temperatures were checked at 10:30am, but not documented. PIC stated WIC was 35F at that time. PIC stated temperatures are only checked during the morning shifts. EHS provided education on cold holding during visit and suggested documenting temperatures and increasing frequency of temperature checks. PIC stated facility will voluntarily close. PIC voluntarily discarded all TCS foods in WIC and front cooler. EHS observed three boxes of raw chicken in WIC delivered today that was at 41F, PIC moved those boxes to under flip top cooler in main kitchen until unit can be repaired. PIC stated repair technician has been notified and arrive at facility within the hour. PIC posted closed sign on front door and will notify EHS when repairs have been completed. Once ambient temperature of WIC and front unit is observed at or below 41F, facility can voluntarily re-open. EHS will conduct onsite visit tomorrow. 3-day VR required. (1.5)
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed items placed on time during inspection. Time stamps for items exceeded four hour window. PIC stated some items had already been replaced but time was not updated. CDI - PIC voluntarily discarded items. (1.5) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in use utensils held in hot water. EHS observed water soiled with food residue. CDI - PIC removed utensils, and placed new container of water to heat up to store new utensils. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed dust accumulating on back vent. Increase cleaning accumulation. |