|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed No CFSM present during the inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
PIC (No CFSM) could not verbalize how or what Food-borne illness training consisted. PIC did not known where to locate the information for reportable symptoms or illnesses during the inspection.
CDI - EHS educated and provided updated employee health information to the PIC.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed milk, almond milk, heavy cream, oat milk holding above 41F. Ambient of RIC was observed at 57F.
TCS products were voluntarily discarded.
One of each TCS items placed in ice baths to maintain 41F during service. At the end of service LB RIC will be emptied and not in use.
3 day verification visit required.
Facility has been out of compliance on 4 consecutive inspections. Facility to be placed on a risk control plan, EHS sent documentation via email.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
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 kimchi croquette, curry potato croquette, potato croquette held on 4 hour TPHC but not listed on whiteboard with time stamp.
REPEAT.
CDI - Items were all placed on time at approximately 9:50 AM and timestamp was added to reflect. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of food stored on the floor inside the WIC. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed no waste bin near the hand sink in the rear kitchen area. |