|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf pic failed to ensure food safety through proper cold hold temperatures, knowledge of proper sanitization of food contact surfaces and demonstration of general food safety knowledge.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Not required by NCDHHS for 210 days of permit date.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cut, lettuce and raw chicken and raw beef cold held above 41° see temperature chart. PIC did not temp food at Commissary to ensure it was 41° before he left Commissary at 9 AM. According to PIC they arrived on site at 11:30, inspection began at 1245 all foods in prep unit above 41. CDI given EHS cannot determine how long the food has been out of temperature and PIC cannot ensure the food has been out of less than four hours. Food is discarded PIC food unit must return to Commissary for Food in order to operate today.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed spray bottle labeled sanitizer. EHS tested and found the concentration to be well over 400 ppm chlorine. This is disinfection level. EHS demonstrated proper dilution to 100 ppm chlorine. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Prep unit not holding foods at 41°. Thermometer used to test ambient air temperature for five minutes. Ambient air temperature 47° unit not improper calibration or unable to maintain 41° given the mobile food unit internal air temperature was observed to be 100° CDI mobile Food unit to leave today to get food and ensure prep unit operating properly. |