|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM during the beginning of inspection. CDI - PIC with serv safe arrive during inspection. (0)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 EHS observed cold unit nearest the soup above 41F. EHS observed all TCS food inside unit above 41F and observed ambient of unit at 55F. EHS observed defrost symbol on unit throughout inspection and advised facility have unit looked at to ensure the unit is working properly to maintain food at 41F throughout service. EHS observed items through out the top of the other make tables above 41F (see temp chart). PIC stated no temperatures were documented today and food employee stated food was placed at 9am. EHS advised that facility should be monitoring temperatures throughout the day to ensure long term compliance. EHS verified make unit was still above 41F prior to end of inspection, it did not cool down from defrost. Facility will utilize temporary TPHC for service until unit can be assessed. 3-day VR required. (1.5)
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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) EHS observed numerous items without proper date markings in WIC and reach in compartments of make tables. EHS observed cooked chicken, shrimp, pesto sauce, and various cut greens without any date markings. PIC stated items in top of unit are always discarded per policy at the end of day but leftover items in the reach in compartments are moved to WIC. EHS advised those items would need to have date marking when the intent is to hold item over 24 hours. PIC stated due to cooling these items, the food employees possibly forgot to place the date on the container once cooling had been completed. All items that are not required to be cooled were correctly dated. EHS provided education. CDI - PIC confirmed with food employee that these items had been prepared this morning. EHS advised that food may be required to be discarded during future inspections if no date marking is present on containers. (0)
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 |
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 EHS observed containers of diced eggs being cooled from ambient in WIC. EHS observed time on stamp stating eggs were cut at 2:30pm. EHS observed eggs cooling in closed container with tight fitting lid. EHS observed inadequate cooling rate after one hour (see temp chart). CDI - PIC removed lids from all containers to allow for more airflow and quick cooling. EHS verified eggs cooled to 41F prior to end of inspection.(0.5)
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed three cutting boards with heavy scoring and observed parts of the cutting boards beginning to peel. EHS advised that once the surface of the cutting boards can no longer be effectively cleaned and sanitized then they shall be discarded. CDI - PIC voluntarily discarded cutting boards. (0.5) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee belongings being stored on shelf with single service items. PIC stated personal items should be hung on the hooks in the back of house. EHS observed employee food being stored in reach in compartment of make unit without any labeling. EHS advised to label areas designated for employee belongings. (0) |