|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification.
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 |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - REPEAT - Observed quat sanitizer concentration of 50ppm at 3 compartment sink with dishes in the wash bay. Quat sanitizer must be maintained between 200-400ppm. - CDI - PIC added sanitizer tablets to bring quat sanitizer up to proper strength.
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 |
|
33
|
0.50
|
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 - Observed two quiches cooling at ambient temperature on cooling rack temp 110F. Monitor items cooling to ensure active cooling methods are being appropriately used once items reach 135F. - CDI - PIC moved quiches to reach-in freezer to continue cooling.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Facility does not have a blast chiller or walk-in cooler. Facility utilizes single door reach-in freezer for cooling purposes. Permit prohibits catering, yet catering menu and orders observed during inspection. Facility lacks appropriate capacity for cooling in large quantities. - CDI - EHS discussed capacity issues with PIC. EHS recommends cooling in small batches and placing limits on catering to prevent cooling/capacity issues moving forward.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |