|
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 manager that does not have a certified food protection manager certification. EHS suggested for facility to provide CFPM training (servsafe) for several managers to ensure someone with a CFPM training is in the establishment during all times food is being processed, handled, or served. REPEAT.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed empty paper towel dispenser at handwashing sink by prep top unit. CDI-PIC added napkins near handwashing sink. |
|
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 steamed 2% milk cooling at 61F and steamed almond milk at 45F in lowboy unit near prep sink. PIC stated that milks are steamed/resteamed hourly and placed back into lowboy unit after being used and generally can only be used a couple of times before new milk is steamed. CDI-PIC voluntarily discarded milks at 6 pm. EHS to help establish TPHC policy for remaining steamed milk in lowboy unit and will check with facility in 10 days or facility can discarded remaining steamed milk after drinks due to milk not being able to be cooled quickly enough in lowboy 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0 ppm sanitizer in bucket near prep sink. PIC refilled sanitizer from 3 compartment sink that tested at 200 ppm. REPEAT. |