|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
PIC on site does not have current certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed employee turn off faucet with bare hand. CDI-Discussed handwashing methods with PIC who educated employee.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
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 spray bottles of cleaning solutions hanging from handwashing sink as well as rag hanging from dish room handwashing sink. CDI-Items removed by PIC. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed minor date marking tape residue left on cleaned and sanitized food containers that were stacked on clean dish shelf. CDI-Discussed cleaning methods with PIC and items returned to dish area.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed garlic and oil with rosemary in squeezed bottle out at room temperature. Item was left out during prep. CDI-Bottle was placed back in cold holding.
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 marinara and pizza sauce in walk-in unit above 41F. Marinara contained ice wand but no temperature change was observed after stirring (25-30min after initial observation of 61F) ; cooling rate not adequate. CDI-Ice wand changed and food temperature began to drop.
DIscussed cooling methods for hot foods with PIC. Facility places marinara on ice bath with ice wand in prep sink before placing into walk-in cooler. Then product is moved unto walk-in cooler uncovered with ice wand. Discussed adding procedure to cooling methods - switch ice wand about halfway through cooling to ensure temperature continues to quickly drop.
Broccoli rabe in reach-in unit was covered and above 41F from prep. CDI-Item uncovered and placed in walk- in cooler.
Observed cut romaine above 41F and covered in walk-in unit after prep. CDI-Lid was removed and temperature change was observed.
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 . |