|
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 on staff at the time of the inspection. Ensure that there is a CFPM on staff at all hours of facility 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 |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed gyro and salami+capicola kits in the prep top unit above 41F. PIC stated that the foods were placed into the prep top unit at around 7:00 AM. Both foods were well above the fill lines in metal containers. -CDI- Food above 41F were voluntarily discarded.
Ensure all foods in cold holding are maintained at 41F and below.
-Points not escalated due to notable improvement since the last inspection-
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 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 to containers of pre-portioned RTE chicken in the WIC with no date marking present. Food employee stated that RTE chicken was prepped last evening. -CDI- RTE chicken was back dated for day of prep (Yesterday).
Ensure that all RTE foods are date marked for date 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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 large container of tightly wrapped shredded lettuce cooling at a rate of 0 in the lowboy cooler located underneath the facilities main prep unit. Food was prepped about 1 hour prior. -CDI- PIC removed the plastic wrapping on the lettuce and moved into the WIC to properly cool. Ensure that proper cooling methods are being used for ambient prepped foods. Lettuce cooled down to 41F by the end of the inspection.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 4 squirt bottles, 2 spice shakers, and 2 plastic containers of dried goods with non labeling present to identify containers contents. Ensure that all working containers of food are properly labeled to identify the container contents. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large container of pickles stored directly on the floor. Ensure that all food even food in containers are stored at least 6 inches off of the floor. |