|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 shredded lettuce at a temperature of 51F with less than 15 minutes left to achieve a temperature of 41F or less within 4 hours of preparation. Containers of shredded lettuce were cooling in reach in cooler, were overfilled, and covered with plastic wrap. CDI - Items were uncovered and moved to walk in cooler to rapidly cool to 41F or less. -1.5 points-
For more information, please visit: www.meckncgov/foodsafety 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 . |
|
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 unlabeled spray bottle with unknown contents. CDI - PIC identified contents to be sanitizer and labeled. -0 points- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 covered and overfilled containers of shredded lettuce cooling in reach in cooler. CDI - Items were uncovered and moved to walk in cooler to rapidly cool to 41F or less. PIC has been advised to only fill containers to marked fill line, leave items uncovered/unwrapped until a temperature of 41F or less is achieved, and to use walk in cooler to cool TCS foods. Internal temperature of reach in cooler was temped at 37F however a walk in cooler is better for airflow due to condenser fans located in unit. Educational material discussing cooling methods for room temperature prepared foods were given to PIC. -REPEAT- -1 point-
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 . |