|
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 one on site who possessed a valid certified food protection manager certificate. PIC on site stated that she believed only the owners possess one but no proof was provided and owners not on site. REPEAT.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed an employee go directly from washing dishes to taking a patrons order then donning gloves to prepare the order.
CDI - EHS intervened and provided education on proper handwashing procedures. PIC changed gloves and washed hands. |
|
23
|
1.50
|
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 2 opened containers of basil pesto in the RIC with the date 2/25/25. Unopened containers of basil pesto also beared the same date. PIC stated she believed the dates were when they received the item from another store and that they usually just go by the “best by” dates.
CDI - EHS provided education on proper date marking and that the item must be labeled when the seal is broken and used within 7 days. Opened basil pesto containers voluntarily discarded.
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 . |
|
27
|
0
|
Food additives: approved & properly used |
No |
No
|
No |
3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P - Observed the facility using “Terrasoul Peru Maca Powder” and “Camu Camu Powder” which is not an approved food additive or considered GRAS from the FDA. EHS to discuss with supervisors and 3 day VR to follow up. |
|
33
|
0.50
|
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 - Observed an insert container of shredded cheddar cheese cooling at a rate of 0 degrees/hour in the RIC. Observed at 45F and then still at 45F an hour later. PIC stated the item was prepared at approx. 7:30am.
CDI - Moved to RIF for rapid cooling.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
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 clear squirt bottles and working container of various condiments/toppings/syrups at the front counter area that were not labeled as to their contents. REPEAT. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket concentration at 0ppm.
CDI - PIC changed solution and retested at 100ppm. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the scoop handle for the RTE granola topping container to be touching the food inside.
CDI - Scoop removed. |