|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present 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 |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. - Observed water at hand sink up front to only reach 70F. Increase water temperature to maintain at least 100F. *NOTE: Water temperature at hand sink in back observed above 100F. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed 5 large containers of pizza sauce temp between 85F-87F at 1:00PM after cooling for two hours (PIC stated pizza sauce was finishing being prepped at 11AM). - CDI - PIC voluntarily discarded all 5 containers of pizza sauce.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - PIC unable to locate written procedures for holding pizza sauce and marinara on TPHC. - CDI - EHS provided PIC with TPHC written procedures form. PIC completed TPHC written procedures form separately for pizza sauce (8 hour hold time) and marinara (4 hour hold time) while EHS present.
3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. - Observed marinara lacking time label to indicate 4 hour hold time. Employee printed label while EHS present that allowed for 8 hour hold time. - CDI - EHS discussed with PIC facility’s inability to hold marinara for 8 hours without variance approval by the State. EHS discussed TPHC for 4 and 6 hours with PIC. PIC decided on 4 hour TPHC due to ease of not requiring logs to ensure food does not go above 70F. PIC corrected label to allow for 4 hour hold time.
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 - REPEAT - Observed pizza sauce lacking time label to indicate 8 hour holding time. - CDI - PIC stated pizza sauce had been pulled from WIC at 10:30AM. PIC labeled pizza sauce to hold for 8 hours as allowed by approved variance from the State.
*NOTE: Risk control plan may be implemented at next routine inspection if TPHC issues persist. |
|
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 pizza sauce temp at 88F at 12:40PM while cooling in five large, deep, closed plastic containers on prep table. Per PIC, pizza sauce was prepped at 11AM. - CDI - PIC moved pizza sauce to WIC, removed lids and incorporated stirring. However, pizza sauce only reached 85F-87F by 1:00PM. PIC voluntarily discarded pizza sauce. EHS strongly recommends either pre-chilling ingredients and using cold water to make pizza sauce, utilizing shallow containers for cooling, or purchasing ice wands for stirring to assist cooling.
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 . |