|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC left facility during inspection leaving uncertified employee in charge. Employee was preparing food during PIC absence.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Quat sanitizer in 3-comp sink measured less than 50 ppm. CDI- Sink was drained and fresh product dispensed. Test was performed after dispenser had been running for a bit. Quat measured 200 ppm.
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 |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Pizza sauce 44.0 F in container in walk-in cooler. Sauce was 44.0 F in center and 42.0 F at edges, indicating cooling of sauce was still in progress from previous day (22 hours). Sauce was made with 80.0 F water. CDI- PIC voluntarily discarded.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : nObserved large pizza make cooler not holding foods at 41.0 F or below. PIC stated the unit has been problematic recently with holding food at proper temperatures. PIC moved food to WIC for cool down.
Call made to for service call. Do not use units that are known to not be working properly. Return visit on Friday 6/28 to check on unit.
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 |
REPEAT: 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. Observed variance letter to hold pizza sauce at ambient temperatures for up to 24 hours. Pizza sauce on counter top being held on TPHC was not labeled with the start time or discard time. CDI - PIC voluntarily discarded sauce. |
|
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 : Pizza sauce had not cooled to 41.0 F after 22 hours according to date mark. Sauce attempting be cooled in dense volume with high water content. Cool sauce in smaller volumes and stir regularly to facilitate cooling. See # 20 above.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: |