|
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 facility without a certified food protection manager onsite during inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed a large container of chicken soup cooling since 9:40am according to PIC still above 70F after more than 2 hours of cooling. Observed approx. 10 metal pans of cheese dip cooling on a cart at room temperature. Cheese dip was still at 103F with only 30 mins left in the cooling window. CDI: PIC voluntarily discarded the chicken soup and placed cheese dip in ice baths to quickly cool.
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 . |
|
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 one container of cheese dip inside walk in cooler at 52F. CDI: PIC voluntarily discarded item. Overall cold holding was correct.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed diced tomatoes being held on TPHC, without start/discard times. CDI: PIC marked start/discard time on product. REPEAT
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 facility holding diced tomatoes on guacamole cart using TPHC without written procedures. CDI: EHS provided TPHC procedures.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 chicken soup cooling in a large 5 gallon container in a very shallow ice bath that covered roughly a quarter of the container. Observed approx. 10 containers of cheese dip cooling on a cart at room temperature. CDI: Cheese dip was placed in proper ice baths and stirred. EHS and PIC discussed cooling methods. EHS will conduct a long term compliance visit. If violation occurs on next inspection a risk control plan may be required.
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 . |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 Maintain sanitary sewage system according to Law.-P. Observed floor drain at prep sink overflowing when prep sink is in use. CDI: facility voluntarily closed and repaired issue. EHS observed prep sink running and draining properly before inspection was completed. Facility has reopened. |