|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. Repeat
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed in-use chemical spray bottles hanging from the shield guard of handwashing sink. CDI-PIC moved chemical spray bottles to designated chemical storage area.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in men's restroom. |
|
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 turkey, provolone, and lettuce wraps above 41F in prep top. Per PIC, turkey and provolone establishment goes through these foods the most frequently and new cuts are constantly being set out. CDI- Cooling rate was calculated for all three foods and all three are cooling at a rate of .12F/min or faster in the prep top for the turkey and provolone. Lettuce wraps were cooled in low boy with cut lettuce that was cooling and reached proper cooling rate.
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 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 . Observed cut lettuce prepped at ambient temperature, wrapped in plastic in a deep plastic container that had a temperature of 45F 3 hours before temperature was taken. CDI-PIC unwrapped cut lettuce containers and placed into low boy with an ambient temperature of 37F. Cut lettuce reached 39F 37 minutes after initial temperature.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed thermometer that did not have a working battery. VR within 10 days.
For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chips on the floor of main kitchen area and by single-service storage area; bread in a box stored on floor of WIF and pickle bucket and provolone cheese in a box stored on floor of WIC. PIC moved all foods to shelves 6 inches above the floor. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large pile of cardboard and trash in dumpster area from both Jimmy John's as well as neighboring stores between both the cardboard and trash dumpsters. Per PIC, dumpster area is shared with neighboring stores. |