|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. On-site PIC stated that she had missed the course when the other staff members went recently.
CDI - Another manager arrived on site towards the end of the inspection who was a CFPM.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 2 condiment bottles of buttermilk ranch and hot pepper ranch to be at temperatures of 66-70F and were stored out of refrigeration at the vegetables opentop refrigerator on the line. PIC stated that they have been out of refrigeration since 6:30am and are kept out usually due to staff needing it often during their busy periods.
CDI - PIC time stamped the items for discard at 10:30am and EHS observed the items to be discarded at 10:30am. PIC stated they are going to switch to TPHC going forward for the ranch bottles as it’s more useful to have them available on the line than going in and out of refrigerators. TPHC form filled out at the time of the inspection.
- Observed an insert container of shredded lettuce to be overfilled at the vegetables opentop with the layer of shredded lettuce above the refrigeration level to be at temperatures of 43-45F. PIC stated it was just refilled.
CDI - PIC voluntarily discarded top layer.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 the middles of the large pan of tuna salad to be cooling at a rate of 0.0 degrees/min in the WIC. Product was observed to be thick/dense and had the lid on upon arrival, not allowing for cold air to flow around the middle of the product and no active stirring was observed. REPEAT.
- Observed 2 insert containers of prime rib to be cooling at a rates of .04-.1 degrees/min in the WIF. Containers were observed to be stacked on top of one another in a way where the middles of the food were covered, not allowing for cold air to flow around the middle of the product and no active stirring was observed. REPEAT.
CDI - PIC stirred both products and temperature was observed <41F.
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 . |
|
35
|
0
|
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 packages of frozen prime rib to be thawing in stagnant water upon EHS entry to the facility. Items were finished thawing but when questioned the prep staff stated that they just use stagnant cold water to thaw items.
CDI - Water drained and packages opened and prepped immediately. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed all of the metal insert containers to be wet nested on the rack above the 3 compartment sink. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the speed racks and sheet trays used to hold the bread at the front counter area to be covered in an accumulation of food debris/crumbs. REPEAT.
- Observed the storage racks in the WIC to have accumulations of food debris/grime. REPEAT. |