|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired CFPM servsafe certificate. PIC stated that she has been signed up for class prior to today’s inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pepperoni pretzels, mini and regular hot dogs below 135F in hot case (see temp chart). CDI-PIC voluntarily discarded TCS items from hot case. REPEAT. EHS to establish TPHC procedure since facility discards products every 30 mins.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed mini hot dogs above 41F in reach in fridge across from 3 compartment sink cooling due to thawing in running water in rinse basin of 3 compartment sink. Cold water temped at 91F. EHS spoke with PIC about proper thawing in running water procedure: water must be below 70F (use ice bath to ensure submerged water for thawing items is below 70F), constant running water, and to remove items once any part of the food is above 41F. PIC stated facility thaws in fridge unless needed for immediate use. CDI-Mini hot dogs to continue cooling in RIC until down to 41F, education provided. |