|
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 food protection manager certification at time of inspection. PIC demonstrated knowledge via answering questions during and after inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) portions of TCS food (shrimp held in unflushed water to thaw, cut pork in prep top) at temperatures above 41F. Observed ambient temperature of prep top unit above 41F at start of inspection. CDI - Shrimp was drain and placed into a draining pan and placed within closed prep top. TCS food items were observed cooling prior to end of inspection. REPEAT.
Note: No escalation in point deduction due to some noted improvement; fewer portions of TCS food were observed out of temperature control and unit was observed as plugged in at start of inspection.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed effective use of TPHC within MFU for items held after cooking (hibachi chicken, fried rice labeled from 11a to 3p.) However, PIC was unable to present written procedures for TPHC. CDI - EHS provided blank procedures to PIC, as well as partially filled procedures.
Note: Should cold holding continue to be an observed violation, PIC may utilize TPHC for cold TCS foods at their discretion, so long as procedures are made available for review and are accurate.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed one (1) small pan of shrimp in unflushed water in clean 3 compartment basin. Per conversation with PIC, shrimp was set to thaw to allow for easier cooking prior to start of service. CDI - PIC drained shrimp via available drain pan and placed pan within a separate container to be held within prep top to cool. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door open during inspection. Per conversation with PIC, door mesh was ripped and could not be used to prevent insect entry while door was open. EHS recommends purchasing or repair door net to hang if facility would like to keep door open. CDI - Door was shut prior to any insect entry. |