|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM during inspection. REPEAT. (1)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed food employee handling money and immediately go to work with RTE foods without proper hand wash. EHS observed food employee using proper utensils, however, EHS advised a hand wash should occur prior to beginning to work with RTE foods after handling cash to avoid potential contamination.CDI - Food employee washed hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P EHS observed food employee working at raw breading station.During inspection, food employee left breading station, took gloves off and began walking towards make line while donning new gloves. Prior to working with RTE food, EHS intervened and asked if employee washed hands prior to donning new gloves. Food employee stated no, EHS provided education. CDI - Food employee removed gloves and washed hands prior to beginning new task. (2) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed soap dispenser empty at back hand sink. CDI - Food employee replaced empty soap container. (0) |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed chicken pot pie in WIC at 67F. EHS observed time stamp stating pot pie was completed at 10:50am today. PIC stated chicken pot pie is mixed together using cold/room temperature ingredients, and then hot water is added, item is then placed in WIC to finish cooling. No documentation provided on cooling process. EHS advised that the cooling window for this item was missed due to item failing to cool within four hours. CDI - Based on the last known time frame of 10:50am, pot pie missed cooling window, therefore, PIC voluntarily discarded chicken pot pie.
(0)
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 EHS observed chicken pot pit mix cooling in WIC with tight fitting plastic wrap. PIC stated prep employee makes pot pie in the morning prior to covering and cooling in WIC; during this time, chicken pot pie is actively cooling in WIC until needed but no monitoring is occurring during this cooling process. EHS provided education. CDI - Pot pie was voluntarily discarded due to missing cooling window. (0.5)
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 . |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. EHS observed food debris and containers on the ground around dumpsters. PIC stated dumpster was just emptied this morning and mess was likely due to this. PIC stated dumpster area with be cleaned t avoid accumulation of waste. (0) |