|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A certified food protection manager was not present during time of inspection. A CFPM shall be present during all hours of operation. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer bucket filled with quat sanitizer measuring 50ppm. CDI: PIC refilled bucket with fresh sanitizer which measured 200ppm quat. REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several containers of sushi rolls prepared this morning being stored in grab and go cooler above 41F. See temp chart. CDI: PIC moved containers to WIC to rapidly cool to 41F or below. Also observed shrimp tempura and yum yum sauce being stored on prep counter in cold room above 41F. PIC stated these items are kept in prep room throughout the day. EHS spoke to Sam’s club management who stated the prep room is kept between 43-45F. EHS discussed with PIC that food items should not be stored in cold prep room and only brought in small batches to prepare food and returned to WIC for storage. CDI: Shrimp tempura and yum yum sauce were placed on emergency TPHC and form was filled out during inspection. Shrimp tempura and yum yum sauce had 2 hours remaining on 6 hour TPHC. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 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 . Observed a container of crab salad in cold prep room prepared yesterday without a date mark. CDI: PIC date marked item. |
|
24
|
1.50
|
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 sushi rice being held on 6 hour TPHC with no time marked to indicate start and discard time. |