|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
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. At least 1 employee shall be present with active ANSI food protection manager certification.
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. Sandwiches, salads, pasta salads, and wraps were cooling in upright cooler at 44-52F at 7PM. PIC stated the items began cooling between 3:30PM and 4PM. Most of these items were not going to reach 41F within 4 hours of preparation cooling in this cooler with this method. Establishment does not have a walk-in cooler and needs to use freezers and monitor cooling better due to limited equipment. CDI - PIC placed as much of the items in the upright freezer as possible and spread out the items in the upright cooler to facilitate cooling. Some salads did not reach 41F within 4 hours so those were discarded. // 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Pork BBQ was cooling in upright cooler in concession area at 112F. PIC stated it began cooling at 6PM. EHS checked pork BBQ again at 7:30PM and it measured 111F. This rate is not fast enough to reach 70F within 2 hours. CDI - PIC reheated pork and will keep hot for event.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs were being hot held in oven. Hot dogs measured 107-112F. TCS foods in hot holding shall measure at least 135F. CDI - Hot dogs were reheated to above 165F. 0 pts.
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 |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salad in reach-in cooler measured 51F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved salad to freezer. 0 pts.
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 . |
|
33
|
0.50
|
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 Pork BBQ and various wrapped sandwiches, salads, pasta salads, and wraps were cooling in upright coolers and were cooling too slowly. Use freezers and leave TCS foods loosely covered or uncovered to facilitate rapid cooling. Establishment is cooling too many foods at a time with the limited equipment. CDI - All items uncovered, spread out and placed in freezers to continue 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Establishment was cooling too many TCS foods with limited equipment in establishment. Establishment needs to utilize the cooling equipment in the Convention Center. This is a condition that was written on original permit for establishment. Failure to follow permit conditions will result in permit action if establishment continues to not abide by permit conditions. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Pork BBQ was thawing in pan at room temperature on 3-compartment sink drain board. TCS foods must be thawed under refrigeration or submerged in water that measures 70F or less. CDI - Cold water added to the pan to continue thawing. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was working with food with watch on wrist. Food employees must not wear jewelry on their hands or wrists. REPEAT |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Debris observed in sanitizer solution in 3-compartment sink that was being used to sanitize dishes. Maintain sanitizer solution clean. |