|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - 0 pts - PIC with CFPM certification arrived to site 20 minutes into inspection. / PIC shall ensure that all rules in the 2009 NC Food Code are being met. |
|
18
|
1.50
|
Proper cooling time and 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 45F. - P - Repeat - Rice in Asian bar read 65F from yesterday. CDI- Item discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 - Repeat - No sushi items dated. Cooked rice and chicken not dated. CDI- Items dated. Cooked rice and chicken discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Two packs of ham and three packs of turkey dated for 4/14-4/18. CDI- Product voluntarily discarded.
Date marking systems are not consistent across the sections of the department (ie. N, 1, 2, 3 / N, - , -, - / R) For a systems to be in place the date marking must be consistent to ensure compliance. Please ensure all areas use the same date marking system for logs. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - The pH of the sushi rice was falsified (4.0) due to employee not knowing how to use a pH meter. Employee did not know where pH meter was. CDI- After contacting supervision another employee determined pH was 3.85. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 - Rotisserie chicken prepped this morning observed tightly covered. CDI- Uncovered / Cooked chicken observed in reach in with door open. A better method is to maintain in cooler until completely cooled down. CDI- Placed in cooler. / Sushi prepped and immediately placed out for service in grab and go. Items read 55F. CDI- Placed in cooler for rapid cooling. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed in gaskets of all reach in units including in pizza/cheese section. Cleaning needed on outsides of doors in pizza section and inside single service under counter storage near sandwich station. / One torn gasket in Asian bar reach in. |