|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - Observed PIC without food protection manager certification. PIC demonstrated knowledge by answering questions during and after inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 one (1) relatively clean bottle of ketchup in contact with unwashed tomato in prep unit. CDI - EHS rotated ketchup to available separate storage. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed one (1) half head of lettuce and bin of numerous single serving salsa cups (approximately twenty (20)) in calibrated cold holding units above 41F. Per conversation with PIC, these items were prepared on the MFU greater than 4 hours prior on the day of inspection. CDI - PIC voluntarily disposed of improperly cooled food. EHS provided cooling charts in Spanish and English.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 one (1) pan of bagged slaw portions held in prep unit with a date of 3/10. All other food items were properly dated and within time/temperature window. CDI - PIC voluntarily disposed of out of date food item.
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
|
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 See aforementioned improperly cooled items (wrapped lettuce half, salsas left at ambient for extended period of time.) CDI - EHS provided cooling charts to PIC in Spanish and English. Cooling on MFU is limited to ambient temperature foods cut or portioned and cooled within cold holding equipment (I.E. chopped tomatoes, salsas left at cups)
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 . |
|
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 no calibrated thin probe thermometer. PIC presented analog thermometers during calibration. A verification will occur no later than 03/28/2025. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 approximately five (5) unlabeled squeeze bottles and containers (grill oil, steak sauce bin, hot sauce bin) at foil lined prep area. CDI - PIC identified container contents and EHS labeled accordingly. REPEAT. |