|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
11
|
1
|
Food obtained from approved source |
No |
No
|
No |
3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Packages of raw meat in retail coolers do not have safe handling instructions on them |
|
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 All raw meat in display case (pork belly, beef, whole chicken, pork bones, duck wings) measured 45-60F. Pork kidneys, duck wings, pork bones, and pork tongue in retail cooler measured 51-58F. CDI - PIC moved all raw meat to walk-in cooler. Manager also called refrigeration technician and he said he will be here today to fix both coolers. Follow up visit to be done Monday to check that they are repaired.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Chlorine sanitizer bottle measured above 200 ppm chlorine. CDI - PIC diluted sanitizer to 100 ppm. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace small cutting board that is extremely worn. REPEAT // 4-501.11 Maintain equipment in good repair. Repair meat case and retail cooler. Walk-in freezer was also not working and not being used. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean low shelves and inside refrigeration units. 0 pts. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Fix drip at 3-compartment sink faucet. REPEAT |