|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during inspection. REPEAT
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sausage patties and eggs on buffet line below 135F. CDI - EHS placed items on TPHC; EHS observed disposal of out of temperature items prior to the end of inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in self service dispenser at temperatures of 45F and 47F. Date marks within the milk containers within the milk dispensers showed placement dates of 11/15 and 11/16, respectively. CDI - Kitchen Manager disposed of out of temperature milk and replaced it with properly cold held milk in a new, readily available clean container .
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 three open, bulk packages of TCS food (sausages and fried eggs in Standing RIC 3, boiled egg bucket in Standing RIC 4) without date marks. CDI - EHS verified date of opening and discussed date marking with Kitchen Manager. EHS marked packages with date of opening with marker.
Smaller, repackaged containers of food (sausage and eggs in Tupperwares, milk) need not be date marked IF they are to be used within 24 hours. Date mark larger containers of food for the date of opening and dispose of them within 7 days.
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereals on buffet line with no labeling. CDI - EHS placed station labels denoting which cereal varieties were placed in each compartment. REPEAT.
Note: No escalation in point deduction due to some correction being available by EHS; EHS advises facility to utilize dispenser labeling that complies with 3-602.11 in the NC Food Code. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen employee not wearing available effective hair restraint (hair net) at time of inspection. |