|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during inspection. Obtain food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed cooked onions/vegetable mixture in WIC without a date mark, cooked yesterday. -CDI- PIC added date mark.
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 oxtail cooked this morning with improper date mark (label stated it was cooked yesterday). PIC knew he cooked the item this morning. -CDI- PIC properly changed the date mark.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf -Observed spray bottle of sanitizer without a label. -CDI- PIC labeled the bottle. |
|
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 oxtail cooling too slowly in WIF (at rate of 0F/min in center of food, from 52F to 52F in 30 minutes). Per PIC, oxtail was cooked this morning and began cooling at 11am. Oxtail was originally stored in WIC in large, deep pan, covered tightly with food stacked on top. At start of inspection, PIC moved oxtail to WIF to speed up cooling, yet EHS still observed cooling rate of 0F in middle of the food. -CDI- PIC moved food to WIF and stirred food. By end of inspection, EHS observed oxtail cooling at rate of 0.23F/min, to 45F in 30 minutes.
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 . |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed exposed concrete floor throughout kitchen. Repair or resurface. -REPEAT- |