|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
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 -REPEAT- Observed PIC without certification. REPEAT -1- |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed boxes of unwashed produce and unboxed pineapples stored directly over RTE tuna and other TCS foods in in the WIC. REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored directly above RTE potatoes and cooked sausages in flip top at cook line. CDI - PIC rearranged storage order. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed pooled eggs in RI, sliced pastrami and pulled chicken in WI cooling from previous evening at 42-46F. CDI - PIC voluntarily discarded and will rearrange TCS foods in cooler to ensure all TCS foods are receiving maximum air flow for cooling. PIC given Product Disposition today. Facility is cooling foods in thinner layers and have made several attempts to improve cooling. Continue monitoring TCS foods during cooling and make adjustments to cooling methods during the process to ensure TCS foods reach 41F in the required time. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 pulled chicken and pastrami in portion bags from previous evening at 42-46F cooling underneath condenser on sheet trays. No TCS foods were 41F or below that were located under condenser. CDI - PIC voluntarily discarded and is working on a long term solution by rearranging TCS foods in WI to take maximum advantage of air flow for cooling and cold holding. REPEAT -1- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup on hood filters. Clean often enough to prevent buildup. -0- |