|
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
PIC could not name any food borne illnesses, or reportable symptoms. PIC could not state what the return to work protocol is and how long employee must be symptom free to be allowed back at work.
CDI - EHS educated and provided resources to the PIC to learn what is required. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed gochujang buns and jumbo (meat, egg) buns transported from the sister facility and placed inside the RIC to cool. PIC stated that the buns were cold (no temp was taken) when the buns were transported. Buns were placed inside the RIC to cool at 11:30 AM. buns were observed at 44F & 45F when temperature was taken at 4:50PM. Buns missed the 4 hour ambient cooling window.
CDI - Buns that missed the cooling window were voluntarily discarded. EHS and PIC discussed Buns being transported under temperature control. EHS will follow-up when facility has solution.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 incorrect time stamp for shrimp dumplings and Jumbo (meat & egg) buns.
CDI - Chef replaced at 4:30 PM before inspection, time was not recorded. Proper time was added. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 buns placed inside the 2 door RIC in tightly sealed bags missed the 4 hour cooling window.
CDI - Voluntary discard.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed wooden/bamboo bun steamers with dark coloration, food debris and visibly rotting. In need of replacement. |