|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks 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 |
|
15
|
0
|
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 - Observed container of raw fish stored behind container of ready-to-eat hotdogs and sausages on bottom shelf of RIC such that raw fish will be pulled over ready-to-eat products when removing from cooler for cooking. - CDI - PIC moved raw fish to the front and placed ready-to-eat products in the back.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed hotdogs, fries, chili, and cheese sauce holding below 135F (see temperature chart). Per PIC, items were heated within the last 20 minutes prior to EHS arrival. - CDI - PIC rapidly reheated cheese sauce and chili to above 165F in microwave before placing back into crockpot. PIC placed fries and hotdogs on temporary TPHC to be discarded at 1PM when service ends today.
*NOTE: EHS provided TPHC written procedures to PIC to complete should he wish to utilize TPHC permanently. Also observed chicken tenders holding above 135F at ambient temperature on prep table with hotdogs. EHS directed PIC to place chicken tenders on TPHC as well due to lack of hot holding equipment provided. Items must be cooked to order if not placed on TPHC due to lack of hot holding equipment.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed non-commercial crockpot in use on MFU. Replace with commercial ANSI approved equipment. |