|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during the inspection: cold holding temperatures, cooling methods. TPHC.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager present during the inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, cut fruit, chicken salad, cut greens in the left prep top cooler above 41F, with an ambient air temp of 48-52F. Discussion with the PIC revealed that due to heat from the grill area and convection oven the TCS foods on the top of unit heat up above 41F. CDI - PIC voluntarily discarded all the TCS foods on the top portion of the unit and in the reach in portion. And has decided to use TPHC until the unit is replaced or repaired,.
Observed veggie quiche and bacon quiche in the right prep top cooler above 41F.
Discussion with PIC revealed that the quiches may have been just cut and placed back into the prep cooler without properly cooling down to 41F. CDI - PIC removed the quiche and placed in the walk in cooler to rapidly cool 41F.
Observed potatoes on the food prep drain board at 73F. PIC stated these were going to be placed in the walk in cooler after being placed in the pan. CDI - PIC voluntarily discarded.
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 .
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pesto, caramelized onion, and potatoes above 41F in flip top on left side of prep line due to unknown reason. Observed Sun dried tomato aoli in bottle holder in flip top with no ice in container above 41F, see temperature chart. CDI- Pesto, caramelized onion, and potatoes voluntarily discarded. Ice was put in container holding sun dried tomato aoli to cool.
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 just prepped cooked chicken in the walk in cooler in deep pans and covered with plastic. Observed just cut quiches in the right prep top cooler above 41F. CDI - PIC uncovered and placed in the walk in freezer to cool rapidly. PIC removed and placed in the walk in cooler to cool rapidly to 41F. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the left prep top cooler with an ambient air of 48 on the top and 52 in the reach in portion. Repair or replace. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a personal bag on the top of shelf above food supplies in the prep area. |