|
1
|
0
|
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 observed PIC unable to demonstrate sufficient knowledge of critical temperatures required to keep food safe including but not limited to hot holding, reheat times and temperatures, and cooling times and temperatures. Overall staff general knowledge was good so no points CDI EHS COACHED PIC
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer and blades stored as clean with slight debris. Overall utensils clean to sight and touch. No points CDI removed to re clean
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 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P observed partially cooked bacon cold held in bottom of main prep unit. CDI discard since cannot be cooked in this location with current equipment. |
|
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 cold held TCS foods at 43 in top of prep and a caramel sauce with cooked butter and cream held at room temperature. CDI discarded. PIC ADVISED TO USE TPHC AND OR PROVIDE PRODUCTION ASSESSMENT AS NON TCS
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf observed facility prepares soft poached eggs when ordered on conduction burner where only steam is produced. Menu has reminder but the egg is not disclosed as undercooked. Vr for corrected menu |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer test strip color to be slightly darker than 400 ppm for qac. Vr for recalibration |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf observed no cooling today however extensive conversation with pic revealed large batches of tomato soup and grits are made once a month. PIC INSTRUCTED TO RATE TRIAL THE NEXT COOLING BATCH. ALSO HAVE MTG SCHEDULED WITH OWNERSHIP NEXT WEEK TO DISCUSS OPTIONS. No points taken because no cooling was observed |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulation on both ceiling vents. |