|
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 certified food protection manager on duty during inspection. A certified food protection manager shall be present during all hours of operation. (1 pt)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed a large amount of cardboard boxes being stored in front of the hand sink in the back of the facility upon arrival. -CDI- Boxes were moved. (0 pts) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed 2 deep metal insert containers of tomato sauce that was prepared at ambient temperature at 9:15am and sliced tomatoes that were prepared at ambient temperature at 10:08am not meet the required cooling parameters. Both products were above 41F after 4 hours of being prepared. Proper cooling was not met. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts)
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cooked peppers, roasted garlic, sliced tomatoes, and cooked chicken in the cold holding well above 41F while said to be cold holding. -CDI- PIC replaced the necessary items with new items that were at 41F or below. (0 pts)
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 2 deep metal insert containers of tomato sauce and 2 deep insert containers of sliced/dice tomatoes cooling in the WIC with lids on, thus preventing air from getting in to properly cool the food. -CDI- PIC voluntarily discarded the necessary food items. REPEAT*** (1 pt)
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 . |