|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired CFPM certificate. Expiration of November 2020. Immediately effective, May 27, 2020, and until this memorandum is rescinded or replaced, establishments with a Person in Charge (PIC) present with a CFPM certificate that has expired since March 1, 2020, should be marked OUT and assessed zero (0) points on the inspection form. This does not absolve the permit holder’s responsibility to have a PIC present per Section 2-101.11 during routine operations, nor does it absolve them from maintaining their PIC duties per Section 2-103.11 of the NC Food Code Manual. -0 points- |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed metal pot of black bean and rice soup cooling in prep sink filled with water. Black bean soup was 110F. PIC stated that item had been prepared nearly 4 hours prior at 10AM. CDI - PIC moved pot of soup to stove top to be reheated to 165F or higher. Soup was reheated to 172F throughout, moved to prep sink filled with ice, and an ice wand was used to rapidly cool soup. -1.5 points- |
|
21
|
0
|
Proper date marking and 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 plastic container of vegetable soup in walk in cooler with a date mark of 12/24. PIC stated that item was prepared on 1/2 and was mislabeled. CDI - PIC corrected label. -0 points- |
|
31
|
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 metal pot of black bean and rice soup cooling in prep sink filled with water. No device for active stirring was being used. Recommend reviewing cooling methods. CDI - PIC moved pot of soup to stove top to be reheated to 165F or higher. Soup was reheated to 172F throughout, moved to prep sink filled with ice, and an ice wand was used to rapidly cool soup. -0.5 points- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed heavy dust build up on shelving above flip top cooler. Recommend frequent and thorough cleaning to prevent contamination of food. -0.5 points- |
|
54
|
0.50
|
Meets ventilation and 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 phone stored on top of package of English muffins. Recommend designating an area for the storage of employee possessions that will not contaminate equipment, food, or utensils. -REPEAT- -0.5 points- |