|
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 food employees present in the facility being a certified food protection manager at the time of the inspection.
REPEAT VIOLATION: Ensure that there is a food employee who is a certified food protection manager at all times.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed wings in fryer basket that were recorded at 124F and 119F. PIC stated that the wings were cooked 20 minutes prior and then stay in the basket until an order comes in and are re-dropped into the fryer and then served. EHS observed this process and wings were reheated back up to 171F before being served. EHS coached the facility that there current procedures do not meet the code standards for TPHC or hot holding. EHS told food employee to have manager reach out to EHS (Card provided to discuss if the facility wants to look into TPHC options). -CDI- facility moved to cooking to order rather than pre cooking any wings.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several RTE foods in make top with missing date mark and several foods in WIC with no date marking. PIC stated that some foods were prepped yesterday and some foods were prepped today. Foods included: Tomatoes, ham, turkey, lettuce, and sliced cheeses.
Ensure all TCS foods are properly date marked once prepped, cooked, or removed from packaging.
-CDI- PIC back dated all foods missing date labeling.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle of bleach in cabinet behind register with no label present. PIC stated that it was used to wipe down tables in the dining room. Ensure that all working containers of sanitizer are labeled. -CDI- PIC labeled sanitizer container. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 several squirt bottles of sauce and spices on cook line with no label present. Ensure that all working containers of food are labeled. |
|
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 stacked onion containers stored a top a metal pan that was approximately 3 inches off of the ground. Ensure that all food is stored at least 6 inches above the floor. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop in rice with its handle in direct contact with the food. Ensure that all food scoops handles are stored so they are not in contact with food. |