|
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 in date certified food protection manager on duty at time of inspection (Both PIC’s and department manager’s certifications expire on 07/30/2024.) PIC demonstrated knowledge by answering questions pertaining to food safety accordingly during and after inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
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) tray of ready to eat packaged food items (deli ham chubs, etc,) from earlier delivery on speed rack of WIC underneath trays of packaged raw chicken.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed three (3) packages of raw RTE poke salmon stored above RTE cooked shrimp in retail standing cooler. Observed two (2) packages meatloaf stored above steak pinwheels in meat retail cooler. Observed one (1) tray of packaged pork chops on WIC speedrack stored below packaged raw chicken. REPEAT CDI - Department manager reorganized WIC contents; task of reorganizing point of sale coolers was delegated to seafood employee.
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 |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several (greater than ten (10) food items placed in two separate mobile coolers above 41F (items in mobile unit 1 (chicken wing packages) were approximately 46F; items in mobile unit 3 (packaged salmon) were observed at approximately 41F to 43F) Per conversation with PIC, items had been in coolers for less than 4 hours. TCS food items were rotated to WIC to cool correctively. REPEAT.
A verification of coolers will occur no later than 09/27/2024.
Note: No escalation in point deduction due to improvements in cold holding procedures; per observation, EHS observed proper positioning of TCS foods in points of sale and storage. Regularly check point of sale equipment for proper temperature control functionality.
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 . |
|
33
|
0
|
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 approximately five (5) TCS food items (lobster rolls) placed at point of sale (seafood retail cooler) without fully cooling. Lobster rolls were prepared fewer than 4 hours prior. CDI - Items were rotated to WIC to fully cool prior to placement at point of sale.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed department manager engaged in minor food prep (bagging seafood for customer request) with wristwatch on. |