|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
observed no one onsite at time of inspection had the certified manager certification. At least one person on site at all times must have taken an ANSI certified managers course. - 1 -
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 |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed raw fish in deep, plastic container in ice bath on cook’s line. The temperature did not change in 30 mins. Per PIC, fish had just been prepped. CDI - Fish was placed on sheet pan and moved to WIC to finish rapid cooling. - 1.5 -
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
‘
Observed multiple items inside of grill drawers being held above temperature threshold of 41F. See temperature chart. Foods include:raw chicken and raw hamburger patties. . CDI- Foods were moved to reach in cooler across from grill to cool below temperature threshold. - 3 - REPEAT
A VR will be conducted within 3 days to verify repair of cold holding drawers. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
REPEAT: 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. For more information please visit: http://meck.co/FoodSafety 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.
Observed deep plastic container of fish on ice bath on front line. Ice did not reach all the way up on the container. Fish had been prepped prior to inspection. CDI- Foods were moved to walk in cooler to cool at a faster rate. |