|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed PIC not certified. CDI by instruction.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employees turn faucet off with bare hands. Observed employee touch face but not wash hands. Repeat. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed lettuce cooling in tight covered container at 47 degrees F at 10:40am. At 11:11 lettuce remained at 47 degrees F. CDI, cover removed and lettuce transferred to I shallower uncovered container in walk in cooler. Observed tomato recently prepared cooling in top of prep refrigerator in deep container. CDI, tomato relocated to shallow uncovered container and relocated to walk in cooler to rapidly cool. Observed tuna fish recently prepared and cooling in deep covered container. CDI, tuna fish relocated to shallow uncovered bowl and relocated to WIC to rapidly cool.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 lettuce cooling in tight covered container at 47 degrees F at 10:40am. At 11:11 lettuce remained at 47 degrees F. CDI, cover removed and lettuce transferred to I shallower uncovered container in walk in cooler. Observed tomato recently prepared cooling in top of prep refrigerator in deep container. CDI, tomato relocated to shallow uncovered container and relocated to walk in cooler to rapidly cool. Observed tuna fish recently prepared and cooling in deep covered container. CDI, tuna fish relocated to shallow uncovered bowl and relocated to WIC to rapidly cool.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal containers wet stacked. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser not calibrated. CDI, sanitizer being manually diluted by staff to required concentration at 3 compartment sink. |