|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM in establishment during inspection. REPEAT
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed blue chemical cleaning solution in spray bottle without labeling. CDI: PIC labeled chemical bottle.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer solution in spray bottle with a concentration over 200ppm. CDI: PIC diluted solution to 100 ppm. |
|
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 Observed cut tomatoes cooling in deep plastic container covered with plastic wrap. After 30 mins between temperature checks the tomatoes showed no change in temperature. CDI: PIC moved cut tomatoes to WIC uncovered to quickly cool.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of metal containers stored clean and still wet. REPEAT. Points not escalated due to improvements from last inspection. |