|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed PIC not following procedures listed on TPHC procedures, observed PIC cooling down containers and cartons of milk when milk should be discarded after 4 hours per TPHC procedures. Also did not observe any TCS items being date marked in the facility such sausage gravy, sausage patties and sausage links. CDI- all items were properly discarded.
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager observed during inspection. -REPEAT VIOLATION-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 Observed TCS food items in the metal frio reach in cooler not maintaining cold holding temperature such as almond milk, sausage gravy, and boiled eggs (refer to temperature chart). Internal temperature of cooler was observed at 54F and internal temperature was set to 36F. PIC stated that cooler was 37F during breakfast and if they keep the door open too long the temperature rises. -CDI-All TCS items were relocated to secondary RIC and all temperatures cooled below 41F within 15-30 minutes. The internal temperature of the unit reached 39F by end of inspection.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 Observed no date marking on sausage links, sausage patties, 2 cartons of milk, a container of sausage gravy with no date marking. CDI-PIC voluntarily discarded items.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed two containers of milk cooling in reach in cooler from breakfast service that were previously held on time. -CDI-EHS reiterated TPHC procedures on discarding foods after 4 hours and milks were discarded. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed PIC primarily using thick probe thermometer instead of thin probe thermometer which is stored hanging up in back of kitchen. CDI-Advised using thin probe thermometer and PIC grabbed thin prob thermometer and put up thick probe thermometer. |