|
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 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 |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 - REPEAT - Observed 3 large, deep containers of pizza sauce cooling at a rate of 0F/min. Items temped between 71-79F at 3:10PM while sitting on a prep table in the back and did not decrease in temperature by 4PM after being moved to the walk-in cooler. Per PIC, items had finished being prepped a couple minutes before EHS arrived at 3PM. - CDI - PIC separated pizza sauce into multiple shallow containers and incorporated active stirring to quickly cool items to below 70F. Pizza sauce would not have met required cooling parameters without EHS intervention. EHS strongly recommends establishment purchase ice wands to aid cooling pizza sauce. - *NOTE: No point escalation due to cooling window not being missed. Full point deduction will occur at next routine inspection if issue persists.
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 (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 to be implemented by end of the week to ensure TPHC procedures are followed correctly for long-term compliance. Follow up visit required. |
|
33
|
1
|
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 - REPEAT - Observed pizza sauce cooling in three large, plastic, covered containers on prep table in back upon arrival. Per PIC, pizza sauce had finished being prepped minutes earlier. Per discussion with PIC, pizza sauce is frequently left on the prep table for extended periods prior to be being placed in WIC. - CDI - PIC moved all three containers of pizza sauce to WIC to quickly cool.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed middle door on lowboy portion of flip top prep unit to be off track and not closing properly. Repair door to ensure door closes properly. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. |