|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC needs to ensure employees cool TCS foods properly and that all TCS ready-to-eat foods are labeled with prep date, and used or discarded within 7 days. CDI - PIC educated on active managerial control and the need to train employees on cooling and date marking.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Employee with certificate arrived at end of inspection. At least 1 employee with active ANSI food protection manager certification must be present during all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in prep sink. Employees must only wash hands in hand washing sinks. CDI - Employee educated and she was hands properly in hand sink. 0 pts. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Sponges observed in meat department hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC removed sponges. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink on restaurant side. Hand sinks must be equipped with paper towels. CDI - PIC put paper towels at hand sink. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. 2 containers of rice measured 50-51F in upright cooler. Pan of black beans in other upright cooler measured 49F. Large pot of mole measured 110F on shelf. Employee stated it was cooked yesterday and left overnight on shelf out of temperature control. Use walk-in cooler or freezer to cool TCS foods after cooking. Use shallow pans and leave cooling TCS foods uncovered. CDI - PIC educated on cooling methods and all warm TCS foods were discarded. Risk control plan implemented for establishment. Failure to follow risk control plan will result in permit action. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Cooked goat, cooked chicken, cooked steak, black beans, cooked squash, and green salsa were missing prep date labels in coolers. Also, lengua had prep date of 9-16, and tripe had a prep date of 9-17. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC discarded lengua and tripe. PIC placed prep dates on items that were missing prep dates. REPEAT
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 . |
|
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 Lrge pot of mole was cooled overnight out of temperature control. Black beans and rice were cooled in deep, covered containers in upright cooler overnight and still measured 49-50F. CDI - PIC educated on cooling methods and foods were discarded. Establishment needs to use shallow pans in freezer or walk-in cooler, or use ice baths with frequent stirring. REPEAT
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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some floor tiles damaged or missing in establishment. Replace damaged and missing tiles. 0 pts. |