|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT.
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM onsite during inspection. (-1)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf
Observed PIC not able to identify excludable symptoms or illnesses, or able to identify time required before exclusion should be lifted. EHS provides educations to PIC and recommends further time reviewing the Employee Health Resources present at the facility. (-1) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced ham, pepperoni, and tomatoes above 41F inside corner unit fliptop. CDI- PIC voluntarily disposes of items. EHS directs PIC to lower ambient temperature at fliptop and refrain from use with TCS foods if foods cannot be maintained at 41F and below. (-3)
*If cold holding violations are observed at the next inspection, a risk control plan may be initiated. |
|
23
|
1.50
|
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 many TCS foods undated in fliptops and lowboys. CDI- PIC labels items.
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 cooked noodles inside WIC with prep date of 1/30. CDI- PIC voluntarily discards. (-1.5) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed temporary TPHC procedures created during last inspection still present, and no updated final copy. CDI- EHS directs PIC to fill out template today.
Template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed bottles margarine help on TPHC without time label. CDI- PIC voluntarily disposes of margarine and labels new bottle for time. (-1.5) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed Quat in sanitizer basin of 3 comp sink at 0PPM. CDI- PIC refills sanitizer to 300PPM. Sanitizer observed correct coming from automatic dispenser. (-0) |