|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment at start of inspection when cooking and food preparation were occurring. CDI - CFPM arrived during inspection. -1 point-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage patties, sliced tomatoes, and cooked mushrooms cold holding in flip top cooler at temperatures between 43F and 50F. Items were over stacked in flip top cooler with lower portions cold holding at 41F or less. All other TCS foods in flip top cooler were holding at 41F or less. Observed large container of pooled eggs on ice bath with a temperature of 49F. CDI - PIC reduced volume of TCS foods to just below the fill line. Remainder of food was taken to reach in freezer to rapidly cool to 41F or less. PIC has been advised to keep TCS foods below container fill line in flip top cooler. Ice for ice bath was not filled high enough to maintain pooled eggs at 41F or less. Pooled eggs were placed on TPHC. -REPEAT- -3 points-
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for diced and shredded hashbrowns held without temperature control on cart. Hashbrowns are browned on grill (reaching a temperature greater than 135F), placed in metal containers, and stored on push cart next to grill. Start and discard times are tracked on dry erase board located on side of reach in cooler. CDI - Written procedures were completed and e-mailed to PIC. A return visit will be conducted to ensure TPHC procedures are maintained in establishment. -REPEAT- -1.5 points=
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 shaker containers and squeeze bottles of ingredients without labeling. -0 points- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 single use to-go food containers stored open and upright on shelving in kitchen. Observed coffee filters stored open, and with portioned coffee ground inside, on top of coffee machine. -0 points- |