|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - No CFPM on site for the beginning of the inspection. CFPM arrived 45 mins into inspection. REPEAT.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an opened gallon of milk in the front counter lowboy refrigerator at a temperature of 47F. Milk was out of temperature for an unknown amount of time.
- Observed 4 trays of raw prepped jerk chicken in the RIC adjacent the back door of the facility. Trays were stacked on top of one another. Top tray was observed at 44F and temperature increased at each tray further down in the stack. Bottom tray was observed at 49F. Employees stated preparing the items earlier that morning at 9:30am.
CDI - PIC voluntarily discarded milk. Raw jerk chicken was taken out of RIC to begin the cooking process immediately and trays remaining in the RIC before cooking were staggered to allow for proper cooling.
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
|
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 cooked rice cooling in a deep, thick, plastic bowl with a lid over the top of the rice (not tight fitted) in the RIC closest to the back door of the establishment. Rice was observed cooling at a rate of .03 degrees/min. REPEAT.
CDI - PIC stated the rice was made to be used this day and decided to place directly into the oven to reheat to 165F.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed 3 bags of frozen oxtail being thawed in the food prep sink at ambient temperatures and not under running water. Items were observed still frozen at the time of discovery.
CDI - Food prep sink turned on and items continued the thawing process under running water below 70F. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a spray bottle containing a rum/wine mixture (used for rum cakes) to be unlabeled as to its contents on the prep table across from the 3 compartment sink.
CDI - Spray bottle labeled. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a household only blender on site, stored on top of the 3 door glass RIC at the front counter. REPEAT.
4-501.11 Maintain equipment in good repair. - Observed the gaskets to the large hotbox to be falling off and/or torn in places. |
|
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. - The interior base and gaskets of the cookline RIFs were observed with an accumulation of food debris and grime. |