|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM present at the facility. PIC present has ServSafe but expired last month. PIC scheduled to get re-certified before the end of the month.
Ensure there is a CFPM present at the facility during all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed case of unwashed tomatoes and case of unwashed pineapples stored above cases of pre-cooked beef inside the WIC.
Ensure unwashed produce is stored below any RTE food items to pr3event contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed a large cambro full of chicken wings temping above 41F in the lowboy portion of the make table. PIC stated these wings were cooked yesterday around start time of today's inspection (24 hours prior). Facility does not record temperatures during cooling process.
CDI: PIC voluntarily discarded chicken wings.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items cold holding above 41F inside the WIC (see temp chart). Ambient air temp of WIC 43-51. PIC stated they had issues with the WIC about three weeks prior, and technician stated he would come back out to check on it next week. Facility does not record temps for their daily temp checks.
PIC understands that they will operate on a limited menu until they are 86'ed, and that no further food prep is to take place and they will not be able to cool TCS food items down inside the WIC (facility has no freezer or blast chiller). PIC contacted technician who stated that the earliest they could come out to the facility is tomorrow (unsure of exact time). Product Disposition Form filled out.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. An EHS will swing by tomorrow (due to the holiday weekend), and if upon EHS's arrival there are TCS food items cooling down or stored inside WIC prior to repairs from technician have been made, permit action may be taken.
Observed garlic aioli and pesto (both house-made with TCS ingredients) stored out on make line.
CDI: PIC voluntarily discarded.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed pan of pickled onions (hot brine) and pan of cooked beef sausage bearing no date labels, stored inside the make table. PIC stated that they were prepared two days prior.
CDI: PIC created date labels for these TCS food items.
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 bottle of garlic aioli (house-made w/TCS) and bottles of arrabiatta sauce (house-made w/TCS) date-marked with prep dates of 5/11 and 5/12. PIC stated these were the correct dates of prep.
CDI: PIC voluntarily discarded above mentioned TCS food items.
REPEAT VIOLATION.
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 |
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 chicken wings cooked yesterday (24 hours prior to inspection) that had missed the cooling parameters. Cambro was tightly covered before cooling process was complete.
CDI: PIC voluntarily discarded chicken wings.
REPEAT VIOLATION.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed a couple stacks of single-use bowls stored out of its original protective packaging, right-side-up underneath prep tables at the make line.
CDI: PIC inverted single-use articles to prevent contamination. |