|
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 present during time of inspection. PIC stated that he will be renewing his CFPM later this month. **REPEAT** -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee crack raw eggs and return to work with RTE foods without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -2- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside of ice machine, especially near ice chute. Increased and more thorough cleaning frequency recommended. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in WIC above 41F. Refer to temperature chart. Observed ambient air of unit at 43F. Observed milk carafes for tables at 52F in display cooler. -CDI- PIC placed items in freezer to cool back down. PIC adjusted temperature unit and ambient air was observed at 39F. **REPEAT** -1.5-
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 |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed housemade cole slaw and potato salad in prep unit with no dates. Observed feta cheese date marked 10/31 (discard 11/6), gyro meat 10/28 (discard 11/3), cooked veggies 10/30 (discard 11/5). Observed whole milk in display cooler and RIC with no date marks. Per PIC, items without date marks were prepared prior day. -CDI- PIC voluntarily discarded items past date and properly date marked other items. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT**
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 . |
|
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 multiple items prepared today such as sliced cheese, deli meats, sliced tomatoes and chicken salad cooling in WIC with protective coverings. -CDI- EHS educated PIC on proper cooling methods and PIC removed protective coverings to facilitate rapid cooling. **REPEAT** -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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed ice in spaghetti noodles and cut lettuce. -CDI- EHS educated PIC on proper use of undrained ice. -0- |