|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
REPEAT.
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 unable to determine how high temp dish machine is tested prior to use each day or if the facility has written procedures for TPHC. Facility noted with repeat temperature violations, and the staff member stated to be a CFPM was not present for inspection.
CDI- EHS provided education about TPHC and testing high temp dish machine. EHS advises additional staff to become CFSM’s at earliest opportunity. (-1)
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 |
Yes
|
No |
REPEAT.
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM onsite during inspection. (-1)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed egg frittatas and sausage patty’s in warmer boxes below 135F.
CDI- PIC voluntarily disposes of items. Points not escalated due to being taken from TPHC violation for improper starting temperature. (-1.5) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed milks in small beverage cooler above 41F.
CDI- PIC voluntarily disposes of milk. EHS advises placement on TPHC going forward, due to frequent opening of cooler doors. EHS notes mini cooler which was not ANSI approved at last inspection has been replaced and has an ambient temperature below 41F. (-3) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
TEN DAY VR.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
PIC states all items on serving line and in back warmer boxes are on TPHC but no procedures could be located onsite.
EHS will make return visit within 10 days to re-assess TPHC written procedures, which were also provided at the last inspection. (-1.5)
Form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed all TCS foods (frittatas, sausage) inside warmer boxes below 135F. PIC states these items are back-ups that move to the serving line when supply is depleted. EHS explains that TCS foods cannot begin TPHC if below 135F.
CDI- All items in warmer boxes voluntarily disposed of. EHS instructs PIC to take temperatures of foods and ensure 135F or above before placing on TPHC. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed dry goods without labels. EHS advises staff to label items with product name at earliest opportunity. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed non-ANSI certified table top warmer boxes in back of kitchen as a source of repeat temperature violation. Replace with suitable equipment which can hold food at 135F and above, and is ANSI certified/equivalent. (-0.5)
4-501.11 Maintain equipment in good repair.
Observed severely torn gasket in reach-in cooler. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
10 DAY VR.
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
Observed no max registering thermometer for use at high-temp dish machine. EHS dish plate thermometer read 160F on second cycle. EHS will make return visit in 10 days to verify thermometer.
REPEAT. TEN DAY VR.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed Sink and Surface test strips when facility uses quat. Quat observed at 250ppm. A visit will be made within 10 days to reassess. (-1) |