|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired CFPM. Other CFPM not onsite. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer spray bottle with a concentration of 10 ppm chlorine. CDI - Sanitizer refreshed resulting in concentration of 50 ppm. -0-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cheddar cheese in display case and house made packaged pimento cheese cold holding > 41. See temp chart. According to PIC, cheddar cheese and pimento cheese were kept in respective cold holding units all day. PIC could not provide details for display case but provided cold logs taken today for grab & go reach-in unit. Ambient temperatures and other products temped < 41 F. CDI - Products from upright reach-in unit transferred to the walk-in cooler, cheddar cheese voluntarily discarded by the PIC. -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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). Observed (1) small container of roasted tomatoes (11/3-11/9) and (1) small container of fingerlings (10/31-11/6) exceeding their 7 day hold EHS and PIC reviewed date marking procedures and FIFO for TCS applicable foods. CDI - Expired product voluntarily discarded. 0 demerits due to improvement from previous inspection. -0-
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
|
0
|
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. Observed recently sliced tomatoes cooling in a deep plastic container and lidded. EHS noted temperature increase after 30 + minutes from 66 F to 68 F. CDI - PIC removed from the deep container and spread on two stainless steel bowls to cool rapidly. EHS followed up after additional 22 minutes and tomatoes temped between 55-58 F. -0-
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 . |