|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. - REPEAT - 1 -
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bags of limes and containers stored inside of hand sink. CDI - Items removed. - 1 - |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak (113F), Chicken (76F), Pork (105F) being stored/cooled inside of reach in cooler. Observed pot of beans at 76F stored on counter. CDI - Facility voluntarily closed for the day - hot items are being transported to commissary to be cooled down. Beans voluntarily discarded. - REPEAT - 3 -
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all food items in prep unit holding between 45-73F. Items in the bottom cooler are stored directly next to hot, cooling product. These items read 67-73F. Prep top items read 45F. Containers of raw pork reading 54F. Ambient temperature of unit reading 48F. CDI - Facility voluntarily closed for the day. If any TCS food items are over 4 hours they were discarded. Any remaining product being brought back to commissary to be rapidly cooled. EHS will follow up to make sure unit is working. - REPEAT - 3 -
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ham and hot dogs with dates of 5/7. PIC stated this was a mistake and items were prepped 5/17. CDI - Items relabeled. - 0 -
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Observed cooling of cooked steak, cooked chicken, and cooked pork, all being cooled in the prep unit.. Due to the capacity and the cooling/cold holding violations they are not equipped to cool. They have had multiple cold holding violations in the past. If this violation is noted on the next inspection, permit action will be taken. A VR will occur no later than 5/28/23. - REPEAT - 1 - |