|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC was unsure what chlorine sanitizer was supposed to be and what the cold holding and hot holding temperature requirements were for TCS foods. Ensure that there is a PIC on duty during all hours of operation and that they know the rules regarding food safety and preventing foodborne illness. CDI - PIC educated on duties and rules for food safety. 0 pts.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Employee present doesn’t have ANSI food protection manager certification. PIC must have active ANSI food protection manager certification and be present 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 |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored above RTE foods in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw eggs to bottom of cooler. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Queso in hot holding measured 90F. TCS foods in hot holding must measure at least 135F. CDI - PIC reheated queso to above 165F in microwave. REPEAT
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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) Ham, cut melons, and salsa were missing prep date labels. Hot dogs were opened on 10-15 and had not yet been discarded. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed date labels on items and discarded hot dogs. REPEAT
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Some small flies observed near dry storage shelf. Maintain premises free of pests. 0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Cup used as scoop in pan of strawberries. Utensils used as scoops must have a handle. Do not use cups as scoops. 0 pts. |