|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed PIC with limited knowledge of food borne illnesses/diseases prevention. CDI- food borne illnesses and diseases prevention discussed with PIC. Employees Health Policy/poster was discussed during the inspection. PIC shall educate all food employees about the EHP while working with foods. -1 pts- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT
4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed dry foods and residues on slicers blades, crevices, and all around that was not cleaned completely before each use. CDI- EHS discussed with PIC and food employee to do better cleaning and sanitizing the equipment at the time of inspection. -3 pts- |
|
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 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 raw beef, chicken, pork in grab and go case holding temperatures above 41F at various part of the cooler case. Some items that was deep inside the case is holding the correct required temperatures. PIC is aware of the situation. Cooling and cold holding topic discussed with PIC at the time of inspection. VERIFICATION NEEDED within 3 days (9/29/23). -1.5 pts- |
|
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 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. Observed ground beef trying to cool with tight plastic wrapped in the show case. Temperature did not drop fast enough to be sure that cooling will make it in time/temperature window allow. Cooling method discussed and corrected with PIC at the time of inspection. -0 pts- |