|
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: cold holding and bare hand contact with ready to eat foods.
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. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food handler complete assembling a burger with their bare hands. CDI - PIC educated the food handler. Food was discarded and food handler rewashed their hands and donned new gloves.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
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 For more information please visit: http://meck.co/FoodSafety 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 . Observed the reach in cooler and prep cooler holding items above 41F. Reach in cooler ambient air 53-55F CDI: Products voluntarily discarded. Air temp within the facility was 88F upon arrival. Observed burgers and chicken in cooler drawers above 41F. Air conditioner had tripped and was off. Once air conditioner was on, cooler temperatures came down and internal temps returned to 38F by end of inspection. PIC has chosen to use discontinue using the kitchen for today and any new order will be taken by the main kitchen. Tonight they will allow the kitchen cool down and ensure refrigeration is maintaining 41F and below. I will conduct a verification visit to ensure compliance. Future violations will result in a risk control plan and/or permit action.
before leaving the establishment the following was checked:
Reach in cooler ambient air temperature is now at 39F.
Prep top cooler ambient air temperature is now at 41F |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 ricotta cheese dated 8/18, exceeding 7 days. CDI - PIC 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed the ambient air temperature inside the kitchen was around 88F. Ensure that the hood system is properly pulling out the heat out of from the cookline equipment. The ambient air temp of the facility is now at 75F |