|
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 CFPM during today’s inspection. -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed green scrubbing pad inside of hand sink next to walk-in freezer. CDI - Scrubbing pad removed. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed country ham and lettuce to be above 41 F inside refrigeration. Refer to temperature chart. Country ham placed into cold drawer at 6:30 am this morning and lettuce placed out to prep top prior to EHS arrival. EHS checked ambient temperature of top cold drawer and observed it was above 41 F. Bottom drawer read at 40 F. All other items inside prep top also registering < 41 F. Prep top is kept closed while not in use. CDI - Lettuce added on to TPHC and time stamped, country ham voluntarily discarded.***3-DAY VERIFICATION REQUIRED. -1.5- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 salads cooling covered with their lids inside of walk-in cooler. CDI - Products vented to allow cooling process. Observed foods begin to decrease towards < 41 F after 20 minutes. -0-
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. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 large container of flour without label. CDI - Container labeled. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on corner door of reach-in freezer near soft drink station and ice building up inside of same unit. Repair. -0- |