|
1
|
1
|
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 that is not a certified food protection manager, had commercial reheating, hot and cold holding violations, and did not know how to test sanitizer at 3 compartment sink. CDI-EHS provided education.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed ready to eat frittatas reheated below 135F (see temp chart) to be held for hot holding at serving line. CDI-PIC reheated items to above 165F. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed frittatas and egg bagel below 135F at serving line (see temp chart). CDI-Facility to discard all foods after service is over at 9:30. Facility does not save/cool any hot foods used and operates from 6:30-9:30. EHS to establish TPHC procedure for facility.
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 . |
|
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 several containers of milk above 41F (see temp chart) in self serving mini fridge at serving line and opened bag of ready to eat sausage without temperature control sitting at prep table at 48F that was in the process of being prepped, other patties were below 41F . CDI-PIC voluntarily discarded milk and immediately cooked all sausage patties. EHS spoke with PIC about getting all unused foods under temperature control until being cooked and to not use mini fridge for milk until fridge is replaced with approved equipment.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed food warmer and mini fridge for holding milk at serving line that are not ANSI or NSF approved. EHS spoke with PIC about replacing equipment with commercially approved (ANSI/NSF). |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility using sink and surface sanitizer without sink and surface test strips, facility has quat test strips. EHS tested sanitizer at 700 ppm. VR within 10 days to check for correct test strips. |