|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety: PIC at start of inspection not certified as a Food Protection Manager. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility has posted updated Employee Reporting Agreement but signed forms in some employee files are the old form, do not have non-Typhi Salmonella listed as reportable. CDI- compliant form sent to regional manager, who was on site at by end of inspection. |
|
15
|
1.50
|
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: raw bacon stored over chili base in WIC. Boxes of raw burgers over lettuce in WIC. CDI- PIC rearranged to compliant order.
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: corn dogs in small prep cooler next to fryers 58.0 F in cold drawer. CDI- PIC voluntarily discarded. Cooler was found to be not operating due to tripped breaker. PIC reset breaker, unit began cooling.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Sour cream being held on TPHC did not have written procedures. Make sure ALL food being held on TPHC have written procedures. CDI- regional manager had blank procedure forms in vehicle. Procedure for sour cream TPHC provided.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Chicken nuggets and tenders being slacked in non-operational prep cooler. Food was still frozen state. Cooler breaker reset. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Cleaned Spatulas for grill stored in crevice between 3-comp sink drainboard and wall. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. To-go bags stored close to grease hose. Contamination of exterior surface of boxes of bags observed. |