|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty not Certified as CFPM. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Commercially prepared mac and cheese 116.0 F in steam well. Steam well being used to reheat. CDI- Mac and cheese moved to stove top and reached 137.0 F in an hour. |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Lettuce in salad / condiment prep unit and liquid eggs in breakfast prep unit holding above 41.0 F CDI- liquid eggs voluntarily discarded, new product of 39.0 F brought out from WIC. Lettuce moved to WIF to cool quickly. Liquid eggs in top of prep unit and carton in bottom of unit were same temperature. 44.0 F.
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 . |
|
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 : Hash browns cooling in shallower pans but covered by plastic wrap @75.0 F. Pans uncovered, dropped to 56.0 F in an hour. Sliced tomatoes 43.0 F in flip top after 3 hours. Employee had sliced then placed directly in prep top and covered with lid. CDI- moved to WIF, dropped below 41.0 F in 15 minutes. Do not attempt to cool TCS foods in prep units.
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 . |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Tile floor with broken tiles, grout worn between tiles in some areas resulting in standing water accumulating.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed on floors. Floor tiles damaged and holding water. Grout worn between brick tiles and holding water. Brick base tile damaged in some areas. Old caulking at equipment and wall joints worn away hindering cleaning and offering potential harborage areas. Loose trash accumulating under and behind equipment. Cleaning needed especially behind and under equipment. |