|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a certified food protection manager present at the facility at all times of the facilities operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 yogurt in the prep lowboy above 41F when EHS asked food employee and PIC if the yogurt was used today both stated that the yogurt had never been used. The date on the yogurt stated 4/21 (Today) when asked if it was filled today both the PIC and the food employee stated that it had not been filled or prepped today and someone must have mistakenly dated it for today. Prep lowboy ambient temperature was 39F. -CDI- Yogurt was voluntarily discarded. Observed all yogurts in the RIC above 41F PIC stated that the yogurts had not been received or used today at all. EHS and PIC took temperatures of all individual yogurt containers. -CDI- Every yogurt was out of temperature. All yogurts were voluntarily discarded. Ambient of the RIC was 38F, milk in the RIC was 40F.
Ensure that all cold holding foods are maintained at 41F and below.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 Heavy Whipping Cream present in the facility open with no date mark sticker present on it from the date of opening. PIC stated that he did not know when the heavy whipping cream was opened. -CDI- Whipping cream was voluntarily discarded. Ensure that all TCS foods are dated from day of opening/day of prep.
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
|
0.50
|
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- Observed red beans cooling at a rate of 0 in the lowboy cooler. Observed milk in the lowboy cooling at a rate of 0. PIC stated that the milk had been in and out of the lowboy to make drinks. Lowboy coolers ambient air was 39F. -CDI- Red beans began cooling properly following through the use of active stirring done by the PIC. PIC was checking in on red beans every 30 minutes to ensure proper cooling temperatures, and was stirring the beans intermittently. Red beans had 1 hour and 30 minutes left to cool. Milk was voluntarily discarded by the 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sticker residue present on the exterior portions of metal containers. Observed debris and residue present on the interior portions of the cabinets at the front of house of the facility. Observed hot water dispenser in the rear of the facility with dust and residue present atop it. Ensure that non food contact surfaces are cleaned and maintained as clean. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a smaller leak in the PVC piping underneath the 3-Comp Sink. Ensure this leak is repaired so that the piping is no longer leaking. |