|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed several employees with limited knowledge on EHP. One employee acknowledged not receiving training on EHP. CDI - EHS reviewed EHP and discussed with PICs on providing consistent training with staff. Updated EHP guidance (Spanish language) provided to facility. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed limited access to hand sink next to shelving due to ladder being stored in front. CDI - PIC made sink accessible.
6-301.11 Provide soap for handwashing at each handsink. - Pf. No soap available at 1 of 3 hand washing sinks. CDI - PIC provided soap to hand sink. -0- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed mozzarella cheese cold holding at 47 F in the prep reach-in unit. Discussion with PIC revealed that the cheese was removed from the walk-in cooler an hour prior to inspection. CDI - Cheese transferred to the walk-in cooler and cooled down to < 41 F. 0 demerits due to improvement from previous inspection. -0-
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 |
REPEAT VIOLATION: 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 high volume of lettuce inefficiently cooling inside 4 deep plastic containers in the walk-in cooler. EHS observed a 0-2 F degree change after < 30 minutes interval. See temperature chart. CDI - PIC divided batches of lettuce into smaller portions/lower volume to facilitate efficient cooling. Products began to cool down towards < 41 F after additional 20 minutes. -1-
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. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in two buckets of sanitizer solution tested at < 50 ppm quat. CDI - Old solution discarded and PIC replaced with new solution recorded at 200 ppm. -0.5- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some kitchen ceiling tiles in need of cleaning. -0- |