|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager during inspection today.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed blue bucket in the back handsink. CDI - PIC removed the bucket. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara in the steam table at 122F. Foods in this unit are on TPHC however the time had expired at 2PM. CDI - PIC voluntarily discarded.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Salad prep top cooler: mixed greens, cut romaine, Parmesan, ranch, blue cheese, feta Greek, Cesar dressings, sour cream all above 41F *see temp chart of temps. PIC stated these are on time and according to the time sticker, expired at 2PM. All TCS foods were discarded in the salad prep top cooler. ***Verificaiton visit required to ensure compliance: either repair the unit or follow TPHC procedures and follow discard times.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Observed the salad prep top cooler is on 6hr TPHC - however the sticker does on reflect this, sticker on TCS foods were marked 11AM- 2PM, which should have been from 11AM - 5PM ***Facility is open from 11AM - 4PM. PIC stated that at the end of the day all of the TCS foods in the salad prep top cooler are discarded. CDI - PIC discarded all salad prep top cooler TCS foods
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. Oberved chicken in hot holding steam table temped at 122F, TPHC time of discard is 2PM. CDI - PIC discarded the chicken.
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 Observed pizza sauce in pizza prep top cooler temped at 52F, TPHC sticker stated 2PM discard, which is expired. CDI - PIC discarded |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 grilled chicken cooling in the walk in cooler, chicken was mounded on a tray and temped 45F, stated to the PIC that they have 45F to get it down to 41F, as the chicken was prepped at 9AM. CDI - PIC used another sheet pan to decrease the amount of chicken to rapidly cool. REPEAT
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 . |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks on top of salt bulk container in the prep area. CDI - drink relocated. |