|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed PICs utilizing and selling cut tomatoes that had been left out of refrigeration for an unknown amount of time. Observed PICs unknowledgeable about which food items are considered TCS. Observed multiple pans of lettuce being cooled in units not suited for cooling, utilizing methods not suited for proper cooling. CDI - EHS coached PICs on TCS foods and proper cooling. See attached link for more training material.
1 pt.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 lettuce cut at 7:40am in various units holding above 41F during inspection. Lettuce needed to achieve 41F by 11:40am to achieve compliance. CDI - PIC voluntarily discarded lettuce.
Repeat. 3 pts.
For more information, please visit: www.meckncgov/foodsafety 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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cut tomatoes being used and sold despite PIC claiming they had been held outside of refrigeration for an unknown amount of time. PIC stated they receive key drop deliveries overnight, and delivery driver had not placed pre cut tomatoes into WIC while delivering. PIC observed tomatoes outside of refrigeration upon their arrival at 6:00am. EHS observed tomatoes that had been moved to WIC at 49F during inspection. CDI - PIC voluntarily discarded all tomatoes.
0 pts.
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 |
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 cut lettuce being cooled in deep, covered containers in reach in or prep units during inspection. Lettuce had missed the cooling window. CDI - PIC voluntarily discarded.
Repeat. 0.5 pts.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed cutting boards in dish pit area being stored as clean with heavy damage on the food contact surface. Replacement or repair needed.
Repeat. 0.5 pts. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 food debris on the handles of RICs during inspection. More thorough or frequent cleaning needed to preclude pest harborage or cross contamination.
Repeat. 1 pt. |