|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection with only 2 kitchen managers possessing the certification and both of which are not always on site during prep times.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 - Observed a plastic deli container of corn to be cooling at a rate of 0.0 degrees/min in the lowboy portion of the opentop refrigerator, which is a unit not designed nor approved for rapid cooling. Container was also observed with the tight fitting lid on, obstructing cold air flow from the product.
- Observed 5 plastic deli containers of crab mix to be cooling at a rate of .05 degrees/min in the 2 door RIC, which is a unit not designed nor approved for rapid cooling. Containers were also observed with the tight fitting lids on, obstructing cold air flow from the product.
CDI - PIC moved all items to the RIF to rapidly cool.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
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 a bulk bin of rice to not be labeled as to its contents at the time of the inspection.
CDI - PIC labeled bin. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed the in use ice scoop at the ice machine to be stored directly on top of the ice bin, subjecting it to potential contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a household use “KitchenAid Professional 5 Plus” stand mixer to be in use in the kitchen. Research did not find it to be ANSI/NSF listed.
4-501.11 Maintain equipment in good repair. - Observed the small tabletop blast chiller on site to be broken and in use for employee storage at the time of the inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the gaskets to the lowboy refrigerators to have accumulations of food debris/grime. |