|
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 no CFPM on site at the time of the inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed bags of chorizo sausage patties, sausage patties, tater tots, sausage links, hard boiled eggs, a container of cut melons, 2 packages of opened bacon, 2 bags of yogurt, and 7-10 packages of cheddar and pepper jack cheese all at temperatures of 50-57F in the upright RIC adjacent the storage racks. Ambient of the unit was observed at 51F at the time of the inspection and no employee on site was able to state when it had gone out of temperature. Employees on site stated they had noticed that the door wasn’t closed properly earlier in their shift but didn’t know if it was or wasn’t in temperature prior to that. Unit was observed not changing temperature for the entirety of the inspection. All out of temperature TCS foods voluntarily discarded. Facility is not to use the RIC until it is properly holding 41F or lower. Repair was called at the time of the inspection and facility is temporarily using a fridge in the employee break room as extra storage for the kitchen until the RIC is repaired. EHS observed food in proper temperatures in the temporary break room refrigerator. 3 day VR to observe unit repair or continued compliance in not using the RIC until it is properly functional.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed opened bags of sausage patties and chorizo sausage patties that were not provided with date marks in the RIC. Employees stated that the bags were not opened today but unsure of when they were opened. Items were also out of temperature and already being voluntarily discarded.
CDI - Items voluntarily discarded.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf - Observed the facility properly using TPHC for the items out at the breakfast buffet in that they were discarded at the end of the breakfast service (6am-9am) but there was no time stamps with start and discard times.
CDI - Items time stamped for discard at the end of the breakfast service. Items observed properly discarded at end of breakfast. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of water stacked on the floor in the back kitchen area. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed soiled wiping cloths on the prep table and no sanitizer bucket set up to store them in.
CDI - Sanitizer bucket set up. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed cases of single service cups stored directly on the floor in the back kitchen area. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed 2 sealed employee sodas stored in the RIC directly on top of sealed bags of food. REPEAT.
CDI - PIC removed sodas from RIC. |