|
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 certified food protection manager onsite during inspection. -REPEAT-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed potato salad, chicken salad, and pasta salad in cold well without date marks. -CDI- PIC referenced date marks from same items in reach-in cooler and properly date marked the foods (from 2/19 and 2/20). PIC stated foods remain in cold wells overnight, if there is any leftover. -REPEAT- Observed significant improvement in date marking since last inspection, with greater overall date marking system in place. -1/2 points-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf -Observed no consumer advisory disclosure for fish that may be served partially raw/undercooked. Observed asterisk to consumer advisory footnote with reminder, and disclosure only specifies that burgers and steaks may be cooked to order. -Add disclosure to menu, stating that fish may be cooked to order as well. -10 day verification visit required- |
|
33
|
0
|
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 coleslaw cooling in tall reach-in cooler, covered with plastic wrap and additional tin foil wrapping. Ensure foods are uncovered to allow for maximum cold air flow during cooling, until the food reaches 41F. Because the coleslaw was within its 4-hour cooling window, the food was uncovered and, by the end of inspection, EHS observed coleslaw cooling at sufficient rate to reach 41F within 4 hours.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed whole heads of iceberg lettuce stored directly on the shelves in the reach-in cooler. Store clean, exposed food in clean container/dish. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket stored on dry storage can shelf, among cans to be used for customers. Observed employee phone stored directly on top of bag of hamburger buns. Store employee items in separate area to prevent contamination of customer items. -REPEAT- |