|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC with served safe showed up 1/2 through inspection. Employee with serve safe needs to be on site at all times during any food prep or service. No points in first 210 days of new permit.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed plastic containers of mozzerella stacked so that the bottom of one container was sitting inside the next container. Due to process of prep (placed containers on prep top, filling with mozzerella, then stacking, the bottom of the container is no longer considered a clean, sanitized surface and has the possibility of contacting the food in the container it is stacked into. CDI unstacked containers. Use lids in between. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer with residue and build up. CDI Thermometer was cleaned and sanitized.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed sticker residue on the outside of some plastic containers on non food contact side of container stacked so that the sticker residue was touching the inside, food contact surface of next container. Remove sticker residue completely in wash, rinse, sanitizing process. CDI Containers moved to three comp sink for re wash.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 margarine butter and roasted fresh garlic mixture sitting on counter at room temperature. Observed Marinara sitting on ice holding above 41F. PIC stated both items were taken from WIC fresh this morning at 10:45 and are used in 2-4 hours. Educated them on the option of TPHC for these items. They agreed they would like to place the marinara and roasted garlic on TPHC going forward. TPHC paperwork filled out.
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 |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed artichoke hearts with date mark 4/4, and bag of arugula opened with no known date of opening. CDI Both items voluntarily discarded.
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 . |