|
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. -REPEAT-
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 collards holding below 135F, sitting on countertop and stored at ambient temperature. PIC stated collards were cooked an hour ago, then placed a portion of them into the steam table, and kept the remaining collards at room temperature to refill the steam table once the collards in the table run out. -CDI- PIC reheated the collards to 165F. EHS and PIC discussed proper hot holding temperatures, and either keeping the extra collards in empty spots of the steam table or holding them on the stove at low heat (maintaining 135F or above).
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf -Observed spray bottle of sanitizer without a label. -CDI- PIC labeled the bottle. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf -Observed brown stew chicken cooked and cooled yesterday, stored in the reach-in cooler. Observed brown stew chicken properly cold holding at 41F, after being cooked/cooled. Per permit conditions, facility is not permitted to cool hot foods. Facility does not have sufficient capacity to cool hot foods. Facility’s cold holding was originally limited to three two-door reach-in coolers and one one-door reach-in freezer. Facility does not have walk-in cooler, walk-in freezer, or blast chiller. PIC stated two of the two-door RIC’s broke from power surge this past weekend, and both coolers have been removed from premises. Currently, facility only has one two-door RIC and one one-door RIF for cold holding. PIC is in the process of obtaining new RIC’s. During inspection, EHS only observed brown stew chicken cooked/cooled from yesterday. All other foods in the 2-door RIC were produce (tomatoes, lettuce). PIC stated he generally never cooks/cools foods, yet yesterday he had an excess of brown stew chicken left over, therefore he saved it and cooled it down.
EHS will follow-up to ensure permit conditions reflect facility’s cooling capacity, and all permit conditions are met. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. -Observed scoop for rice and beans stored in clean container. Per discussion, PIC stated scoop is changed or cleaned once a day. EHS stated utensils must be changed out, or cleaned, every 4 hours. |