|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no one present with a CFPM. Manager with certification arrived towards end of inspection. -1- |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed hand washing compliance with exception of one food employee who washed hands and recontaminated them by turning off water supply with bare hands. CDI - Employee coached and properly washed hands. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently prepared crema registering at 45 F degrees inside of lowboy unit. CDI - Products transferred to upright reach-in freezer. Temperatures decreased < 41 F after 20 minutes. Points scaled back due to notable improvement since previous inspection. -1.5-
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. |
|
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 employee place a large covered container of cooked yuca inside of the lowboy unit. Employee acknowledged that they were intending on cooling the product. CDI - Lid removed and food relocated to the walk-in cooler to facilitate cooling towards < 41 F. Product’s temperature decreased 15 F degrees after > 20 minutes. -0.5-
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. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic container with out handles being used to collect raw beef stored inside of the reach-in unit. CDI - Utensil removed by employee.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle with scoop sitting on sugar inside container. CDI - Utensil repositioned upwards. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple large plastic food containers and plastic cups wet nested. CDI - Utensils separated to allow air drying. -0.5- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed separated baseboards between hand sink and 3-compartment sink and left of walk-in cooler door. No points deducted as areas in disrepair during previous inspection are now in compliance. -0- |