|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
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 PIC unable to answer questions related to proper cold holding temperatures, hot holding temperatures, cooling of room temperature prepared foods, and when to discard TCS food that has exceeded the time/temperature window. CDI - PIC was corrected through instruction. PIC has been encouraged to review cold holding, hot holding, cooling methods, and when to discard. -0 points-
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for responding to vomit/diarrheal events. CDI - Written procedures were e-mailed to PIC. -0 points-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 commercially prepared meatballs at temperatures between 44F and 48F, diced chicken at 53F, sliced tomatoes at 44F, and sliced deli ham at 44F in reach in cooler. PIC also used own thermometer to confirm temperatures. Ambient air temperature of reach in cooler was 38F. PIC stated that all items were placed in reach in cooler the day prior. CDI - TCS foods were discarded. Meatballs, tomatoes, diced chicken, and deli ham were all covered, bagged, stacked, and piled upon each other preventing cold air flow from cooling foods. TCS found near top of pile, and unobstructed from cold air fan, were 41F or less. PIC has been advised to review cooling methods for room temperature prepared foods and to abstain from piling bagged and portioned deli meats which prevents airflow. PIC has also been advised to use probe thermometer to record temperature of TCS foods instead of reading cold holding equipment external thermometer. Establishment also has additional 3-door reach in cooler that can be utilized for storage purposes. Additional single door reach in cooler is out of service. PIC has been advised to repair single door reach in to add to cold holding capacity. -1.5 points-
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed bag of commercially prepared sauce in rinse compartment of three compartment sink thawing under water with a temperature of 81F without being completely submerged. CDI - Item was moved to begin preparation. -0.5 points- |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored on top of ice machine making contact with unsanitized portion of equipment. -REPEAT- -0.5 points- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving under prep table with heavy rust. Observed torn gaskets on three-door reach in cooler. Observed rear handwashing sink needing to be caulked to wall. -REPEAT- -1 point- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed small plumbing leak under handwashing sink next to prep line. -0 points- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 dark build up under and behind ice machine and prep sink. Recommend higher frequency and more thorough cleaning. -0 points- |