|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty at time of inspection. PIC demonstrated knowledge by answering relevant questions during and after inspection. CDI - Certified food protection manager returned prior to end of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of cooked diced chicken holding at a temperature of 111F. Per conversation with chef and PIC, chicken had been heated recently and was being reserved by reheating portions at flattop grill as they were ordered. CDI - Chicken container was emptied onto flattop grill and entirety of chicken was reheated to above 165F. Chicken was then placed in a container and placed over heat on stovetop to maintain a temperature of 135F or greater.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two (2) portions of TCS food (opened mozzarella in WIC, gluten free spaghetti in prep unit) with no date marks. Per conversation with PIC, food was prepared/opened the day prior to inspection (01/23) CDI - EHS date marked food with date of opening. REPEAT.
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 one (1) pan of beef stroganoff sauce in WIC date marked for 01/16-01/29 and one (1) pan of gluten free penne in prep unit marked with a date of preparation of 01/10. CDI - PIC voluntarily disposed of out of date food items.
Note: non date marks exempt TCS foods (milk, mozzarella cheese, marinara, stroganoff sauce) can only be held for 7 days including day of preparation (I.E. 01/16 - 01/22). EHS remarked existing date marks to reflect this limit (I.E. marinara sauce 01/21 - 01/27)
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed one (1) thin probe thermometer with low battery message. Per conversation with PIC, thermometer was observed with low battery, and facility was unable to change battery. Thermometer was unable to be calibrated via hot water or ice bath. PIC attempted to change battery upon later arrival; thermometer was observed still unable to be calibrated. A verification will occur no later than 02/03/2025. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) pan of Cajun curry paste in prep top and one (1) jar of diced garlic in WIC with single use plastic spoons store within. CDI - EHS removed plastic spoons from food without making barehand contact. Utilize multi-use spoons or scoops as dispensing utensils. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one (1) employee cell phone on cutting board. CDI - Food employee rotated cell phone to non food contact personal storage area. |