|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored behind raw beef in top of sandwich cooler. Do not store raw chicken behind raw beef because the raw beef could be contaminated when employees retrieve the raw chicken. CDI - Employee corrected the food storage order. No increase in severity so kept at half credit. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Nopales in upright cooler measured 45-46F. Employee stated they were cooked this morning at 7AM. CDI - Employee educated on cooling methods and she discarded the nopales. 0 pts.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Queso dip measured 115F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated queso on stove top to above 165F. 0 pts.
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 . |
|
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 Menudo was cooling on speed rack out of temperature control and measured 95F. Employee stated it was finished cooking 1.5 hours ago. Ensure employees put TCS foods in walk-in cooler or freezer quickly after cooking so the food reaches 70F within 2 hours. Also, nopales were above 41F and cooled in reach-in cooler for over 6 hours. TCS foods must be cooled in proper equipment such as an ice bath, walk-in cooler or freezer. TCS foods must be cooled in shallow pans or containers and left loosely covered or uncovered to facilitate rapid cooling. CDI - Employee educated on cooling methods. Nopales were discarded and the menudo measured below 70F at the 2 hour mark after employee moved pans to the walk-in cooler.
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 . |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Leak at 3-compartment sink faucet. Repair leak. 0 pts. |