|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Manager with ServSafe certificate arrived during inspection. No employee present with certification at beginning of inspection. At least 1 employee with ANSI food protection manager certification shall be present during all hours of operation.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 Lamb meatballs measured 143-170F after cooking. Comminuted lamb must be cooked to at least 155F. CDI - Employee put lamb meatballs back on grill and cooked them until all were above 155F. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Vegetables and steak in hot holding measured 128F and 125F. TCS foods in hot holding shall measure at least 135F. CDI - Both items reheated to above 165F. 0 pts.
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 Salad greens held using TPHC did not have time labels on them. TCS foods held using TPHC must be labeled with start time, and used or discarded within 4 hours. CDI - PIC stated these were brought out around 1PM so she placed 1PM labels on pans. REPEAT |
|
33
|
0.50
|
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 Yogurt dill, garlic dressing, and tahini caesar dressing measured 45-47F in reach-in cooler on line. Employee stated they prepared them at 1PM and they were cooling. Use walk-in cooler or other approved method to cool TCS foods. Do not place cooling TCS foods in coolers on line. CDI - PIC moved dressings to walk-in cooler to continue cooling.
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 . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some pans, containers and bowls stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 1 employee drink stored on prep table. Do not store employee personal drinks where food is prepared. Store in a separate area. 0 pts. |