|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed PIC not present during inspection. PIC was called via phone and could not get to establishment due to him being 3 hours away. CDI: designated one of the employees to be PIC; spoke with Monarch Market primary permit holder manager.
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. Observed designated PIC without knowledge of food safety temperatures including hot and cold holding, sanitization practices, reheat temperatures, date marking procedures, and cooling procedures. CDI: provided knowledge and training during inspection. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed no certified food protection manager present during inspection. Facility has 210 days from permit issuance to comply without receiving point deduction. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling up a squeeze bottle with water at back handsink. CDI: education provided and intended use of handsink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed no sanitizer available for use. CDI: quat sanitizer was made up in bucket and made available for use during inspection. |
|
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.
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 . Observed cooked rice inside walk-in cooler cooling from last night at 57F. CDI: rice was voluntarily discarded. Observed slaw that was said to be prepared and cooled from last night inside WIC at 45F. CDI: voluntarily discarded by PIC. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed various types of dumplings in hot box being hot held below 135F. CDI- hot box turned to higher temperature to reheat dumplings for correction.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
Repeat:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed spring mix inside prep cooler without a date. Observed inside walk-in cooler cooked rice, slaw mix, and noodles without a date. Observed inside chef base table cooked broccoli, slaw mix, precooked chicken, and precooked shrimp without a date. Products were not able to be dated during inspection. VR needed within 10 days to verify and monitor date marking process.
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 |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Repeat: 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 working secondary containers of oil and spices without common name label. Some improvement noted. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed quat sanitizer test strips could not be located during inspection.
VR within 10 days to ensure test strips are provided. |