|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
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 food protection manager certificate for exclude facility operator (who answered questions via video call) but not for on site food manager. Facility has 210 days from permit issuance (until 08/07/2024) to comply before point deductions occur. |
|
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 apron and hand soap pump stored in handsink basin at start of inspection. No other handsink availability or handwashing violations were observed at time of inspection. CDI - PIC put on apron and properly washed hands before starting inspection. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed approximately six (6) beef and chicken patties in hot box hot holding below 135F(see temp chart). CDI: patties reheated properly. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Note: No escalation in point deduction; observed fewer out of temperature hot holding items than previous inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) bins of TCS foods (cooked chicken and stew) in prep underside above 41. Per conversation with PIC, these items were removed from cold holding during commissary preparation morning of inspection. CDI - EHS observed cooling of prepared TCS foods. Cool all TCS foods to below 41F prior to placement on MFU.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 four (4) portions of TCS food (aforementioned stew and chicken in prep unit, pasta and Alfredo sauce in prep top) with no date marks. CDI - PIC verified dates of preparation for food items (07/09, 07/09, 07/10 and 07/10) and date marks were affixed to food items.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed inactive, damaged thin probe thermometer. A verification will occur no later than 07/20/2024 |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open rear door of MUF at start of inspection. No insect entry was observed at time of inspection. CDI - PIC closed door prior to end of inspection. Maintain mesh windows in good repair and keep doors and windows sealed to prevent pest entry. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in food prep (plating food, chopping jerk chicken) with no hair net. |