|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
Person-in-Charge (PIC) during the inspection could not provide proof of Food Protection Manager Certification through an accredited program. A person with a food protection manager certification shall be onsite during all operating hours. Provide as required. 2-102.12 (A) Certified Food Protection Manager - C |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Observed men's toilet room handwashing sink without individual disposable paper towels. Make sure each handwashing sink is supplied with towels or other approved hand drying devices during all hours of operation. CDI-by resupplying handwashing sink with paper towels. 6-301.12(A-D) Hand Drying Provision - PF |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
Observed two half pan containers of prepared meat balls inside the walk-in cooler reading 46F at 2pm. The sticker stated the meatballs were prepared at 9:20am. PIC stated the meatballs are thawed in the refrigerator and then bagged marinara sauce is added before being placed back into the walk-in cooler and before reheating for service. Advise to cool down the marinara sauce inside the walk-in cooler before adding to the thawed meatballs and check food temperature before placing back into the walk-in cooler. Vent product if needed. TCS food prepared from ingredients at ambient temperature shall be cooled to 41F or less within 4 hours. CDI-by voluntary disposal of product. 3-501.14(B) Cooling - P |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed a few TCS food items on the prep line reading 43F. See temps chart for details. TCS food shall be held cold at 41F or less. CDI-by voluntary disposal of product. or quickly cooling back down inside the walk-in cooler. 3-501.16 (A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding - P |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed meatballs prepared at 9:20am and tightly covered while stored inside the walk-in cooler. Advise to cool down marinara sauce inside the walk-in cooler before adding to thawed meatballs and vent containers as needed. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food. 3-501.15 (B) - C |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Observed residential Whirlpool Chest freezer inside the establishment. Currently not in-use, was used when the walk-in freezer was out-of-order and plans to have removed per PIC. Except for toasters, mixers, microwave ovens, water heaters and hoods, food equipment shall be ANSI approved for commercial use and used for its intended purpose or meet parts 4-1 and 4-2 of the 2021 NC Food Code. Correct as required. 4-205.10 Food Equipment, Certification and Classification - C Note: Repeat on the code citation but not on this specific issue. |