|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee must be present during all hours of operation with active ANSI food protection manager certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
20
|
1.50
|
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. Large portions of pork were cooling in packed pans in walk-in cooler. PIC stated they began cooling around 8AM. The middle pieces of pork were 70-73F. Spread out cooling TCS foods so they reach the proper temperature within the proper amount of time. CDI - Middle pieces of pork were discarded. Remaining pork was put on sheet pan and placed in walk-in freezer to cool quickly.
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 . |
|
33
|
0
|
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 Portions of pork were cooling in pans in walk-in cooler. Pans were packed very tightly with the cooked pork. Spread out TCS foods after cooking so they cool quickly to 41F. CDI - PIC educated on cooling methods. He moved the pork below 70F to the walk-in freezer and placed it on sheet pans. 0 pts.
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
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Wiping cloth bucket at coffee area measured 0 ppm quat. Sanitizer buckets must be at 150-400 ppm for quat. 0 pts. |