|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed establishment unable to maintain compliance for cold holding and TPHC. EHS has sent temperature log for WIC. PIC made TPHC log for time stamps. PIC shall fill out temperature logs and TPHC logs for EHS to evaluate. EHS will arrive back on site within 10 days to verify.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed no items in WIC able to maintain 41F and below. EHS left WIC door closed for 15 min to allow for food to cool down. No items were able to cool within 15min. Ambient temperature of unit is 39F. All items above 41F were voluntarily discarded. EHS provided PIC with temperature log to maintain temperatures for walk-in cooler. PIC called maintenance for an on-site visit to assess WIC and to complete an estimate for air curtains within WIC for permanent solution to maintain compliance. EHS will arrive back on site within three days to verify.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed all items in hot bar being held on TPHC without time stamps to indicate when TPHC started. PIC stated they only sell food from 9:30am - 1:00pm. PIC stated time stamps are unnecessary. EHS talked about the importance of following TPHC procedure. CDI - PIC added correct timestamps for hot bar. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee and gas station retail items stored above and commingled with items for the restaurant. CDI - Items relocated. EHS suggested retail items and employee items are stored in designated areas including phones, glasses, etc. to prevent contamination. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing pizzas without hair restraints. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up on gaskets and some build up on shelving and the flooring of the walk in cooler. Observed some build up around edges of sinks as well. Increase cleaning frequency. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 walls throughout and some harder to reach areas of the floor including around equipment in need of cleaning. Increase cleaning frequency. |