|
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 employee that is a certified food protection manager (ServSafe certified). -REPEAT-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. -Observed tuna not meet cooling parameters after cooling for over 4 hours in the WIC from refrigerated/room temperature ingredients. Observed tuna at 48F after cooling over 4 hours in WIC. -CDI- PIC voluntarily discarded tuna.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 tuna cooling too slowly in WIC and miss cooling parameters. Observed tuna, prepared from refrigerated/room temperature ingredients, cooling in large, deep plastic container, covered with plastic lid. Observed tuna at 48F after cooling for over 4 hours. -CDI- PIC voluntarily discarded the tuna. EHS discussed efficient cooling methods to ensure foods cool as quickly as possible (shallow/small portions, metal containers, uncovered, in freezer/WIC).
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 . |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone/drink stored above clean equipment (fruit/vegetable slicer). Drink was observed covered with lid and straw. -CDI- Employee items were moved. Ensure employee items are not stored above clean equipment/utensils, food, or to-go containers. -REPEAT- |