|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Lack of active managerial control observed during inspection: TPHC not being done properly, TCS food in cooler that isn’t working, date marking out of compliance, sanitizer concentration not correct. PIC must ensure that the main risk factors that cause foodborne illnesses are controlled. CDI - PIC educated on active managerial control. 0 pts
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer solution at 3-compartment sink measured 0 ppm chlorine. Chlorine sanitizer must be 50-200 ppm. CDI - PIC added chlorine until solution was 50 ppm.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bag of liquid eggs measured 45F in upright cooler. Upright cooler is not holding below 41F. TCS foods in cold holding shall measure 41F or less. CDI - Liquid egg discarded. REPEAT
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 Marinara sauce, pork bbq, diced turkey and ham, sliced turkey, and meatballs in marinara sauce were missing date labels in upright cooler. Boiled eggs were missing date label in bottom of sandwich cooler. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation/opening commercial package. CDI - PIC placed date labels on items. REPEAT // 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 Turkey bacon had 12-30 as prep date on pan in bottom of sandwich cooler. PIC stated employee did not change old date. Ensure date labeling is accurate. CDI - PIC placed correct date of yesterday on pan. Establishment has been placed under a risk control plan for date marking. PIC must log all TCS ready-to-eat foods on paper, and check each day to ensure TCS RTE foods are within date. EHS will visit weekly until date marking is compliant.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Sausage and liquid egg were missing time labels and are held using TPHC. TCS foods held using TPHC must be labeled with start time. CDI - Employee placed start time on sausage and eggs. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Establishment is re-using Sysco single-use containers. Do not re-use food containers. They are not manufactured to be repeatedly washed. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Upright cooler was being used to hold bag of liquid eggs and it has still not been replaced or repaired since last inspection. Do not use cooler for TCS foods until is is repaired and holds below 41F. REPEAT |
|
50
|
1
|
Hot & cold water available; adequate pressure |
No |
Yes
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink measured 103F. VR - Verification required within 10 days that there is sufficient hot water at 3-compartment sink (at least 120F). REPEAT |