|
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 Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food preparation or handling.
Repeat. 1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed multiple spray bottles being stored on handsink during inspection. CDI - PIC moved to appropriate location.
0 pts. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed avocados being stored above washed and peeled oranges during inspection. CDI - PIC reordered storage.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sundried tomatoes being held at ambient temperature outside of refrigeration during inspection. PIC stated they hold them outside of refrigeration during the day so that the oil they are stored in doesn’t congeal, then are placed back into cold holding over night. PIC confirmed that the tomatoes observed had been through this process multiple times. PIC voluntarily discarded tomatoes. EHS and PIC filled out TPHC form so that facility may hold them on time going forward. Observed all pressed juices in Grab n Go unit holding above 41F during inspection. Unit ambient temperature maintaining 47F. PIC was able to verify that all juices had been stocked into unit within the last three hours, and moved all product to Customer RIC to rapidly cool. Use of unit was discontinued and maintenance was contacted during inspection. 72 hour VR required.
Repeat. 3 pts.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 container of whey in dry storage with no label indicating its contents during inspection. CDI - PIC labeled.
0 pts. |