|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC was unable to correctly Identify required cold holding temperatures, reheating temperatures, and did not have a food protection manager certification. Through discussion with PIC it was stated that on the days they were dishes are washed, but not sanitized. PIC was unsure of procedures on days they do not work. No dishes were washed during inspection or this morning. All dishes were washed from another manager on a previous day. EHS walked PIC through how to effectively wash, rinse and sanitize dishes and equipment.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 one in facility with food protection manager certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above, ready to eat items in reaching cooler. CDI - PIC voluntarily discarded.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw hamburger patty and raw chicken stored above, ready to eat french fries and bakery items. PIC rearrange storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili missing 2hr reheating window. PIC stated they turn the warmer on for reheating chili. Observed chili on low. CDI - PIC voluntarily discarded |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler ambient temperature 48°F. All TCS items in RIC from night before we’re voluntarily discarded. Thawing chicken was placed back in RIF. Deliveries were placed in reach in freezer. Maintenance was called to fix unit with in the hour. Maintenance showed PIC clogged vents. Maintenance stated they cleaned out vents and unit is dropping temperature. EHS will be back on site to verify reaching cooler cold holds 41 below.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing head covering. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs wedged in between grill for holding. CDI - PIC moved tongs to prevent contamination. |