|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT VIOLATION: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no ANSI accredited certified food protection manager present. -1-
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 41 F or less. - P. Observed both prep unit and 2 door upright reach-in unit holding TCS foods > 41 degrees F. Refer to temperature observation chart. Upon further investigation, it was observed that the thermostat settings were programmed between 44-45 F. CDI - Thermostat setting decreased to 34-36 F. EHS and PIC observed temperatures begin to decrease to 41 after 20 minutes. Items prepared prior to EHS arrival were placed into ice baths in reach-in unit for cooling. -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 |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed commercially cooked red beans with today’s date label which had been first used last week 9/4/24. PIC confirmed he had first used the product last week and placed today’s date. CDI - Product voluntarily discarded. -0-
EHS discussed date marking and disposition (FIFO) procedures with PIC.
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 . |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment and utensils. Observed employee handling preparing food items without the use of head coverings. -1- |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf. Observed inadequate hot water temperatures at 3-compartment sink (105 F). PIC advised that staff have complained about the water temperatures being too hot. EHS educated PIC on required temperatures for warewashing. CDI - PIC turned up thermostat temperature to tankless water heater. EHS observed hot water reaching required temperature of 120 F by end of inspection. -0- |