|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site with proof of certificate.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed sausage, diced ham, ground beef, and canned mushrooms in prep top without date mark. PIC stated containers were recently changed and the date marks were not yet replaced. PIC stated all items were prepared/opened yesterday. -CDI- PIC properly added date marks. -REPEAT-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
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. -Observed no written procedures available for prepared pizzas held on speed racks. Pizzas had timer for one-hour maximum. After one hour, pizzas are discarded. EHS observed blank form of TPHC procedures at facility, not filled out. -CDI- EHS observed PIC properly fill out TPHC procedures for pizza. -REPEAT-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among clean dishes above 3-compartment sink. -CDI- PIC properly moved dishes for air drying. -REPEAT- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed low reach-in-coolers, shelving in the dish storage area, and shelving by the pizza prep area with buildup visible food debris. Increase frequency of cleaning. -REPEAT- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed low grout in kitchen and walk in cooler. Observed missing/broken tiles near 3-compartment sink. -REPEAT-
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed floors and baseboard with visible buildup, in need of cleaning. Observed ceiling tiles and vents in need of cleaning. -REPEAT- |