|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no staff member with food protection manager certification at time of inspection. PIC and staff demonstrated knowledge by answering questions during and after inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
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 multiple trays and sales sign tags stored in basin of handsink at start of inspection. CDI - EHS removed supplies from handsink basin and washed hands at start of inspection. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 (C)(2)(b) If shellstock are removed from its tagged or labeled container ensure that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer. Pf.
Observed multiple (approximately ten (10) portions of shellstock (loose rock oysters, bagged mussels, bagged moose neck clams) in direct contact within drained ice bin. CDI - PIC delegated task of separating shellstock varieties from to food employee and creating air gap and drain hierarchy in drained ice bin. EHS advises use of dividers or further separation as needed to prevent commingling. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed one (1) speed rack within WIC with two (2) containers of RTE food ingredients (water jug, steak sauce) below trays of raw steak. CDI - EHS reviewed storage order with PIC and rearranged speed rack.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately ten (10) pieces of packaged raw animal foods (chicken kabobs, burger patties, etc.) in mobile cooler 3 above 41F. Ambient temperature and temperature displayed on unit gauge were observed initially at 48F. CDI - PIC voluntarily disposed of out of temperature raw animal foods. Prior to end of inspection, ambient temperature of machine returned to approximately 37F. PIC contacted maintenance and repair personnel to verify consistent functionality of cooler.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |