|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf During inspection EHS observed no system in place for monitoring cold holding, hot holding, or cooling from ambient. EHS observed numerous items out for cold holding and equipment observed with inadequate holding temperatures. PIC stated that items are prepared and immediately placed into cold holding units to be held under 41F. No temperatures are taken or documented during this process. EHS educated PIC on proper cooling methods from ambient temperatures and advised PIC to take frequent temperatures of TCS foods and equipment to ensure cold holding is effectively being monitored. EHS also advised to formulate a plan for effective cooling from ambient temperatures before placing any TCS foods into cold holding units. 10 day VR required. (1)
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels available at hand sink next to three compartment sink. CDI- PIC provided hand towels.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed equipment and trash can in front of hand sink blocking access to hand sink. CDI - PIC moved trash can and equipment away from hand sink. (0) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed in use utensils stored in metal pan by grill station. EHS asked about cleaning frequency during inspection and PIC stated these utensils are cleaned at close daily. EHS advised that cleaning frequency for in use utensils shall be every 4 hours. CDI - Utensils were removed from service and placed at three compartment sink to be washed rinsed and sanitized. (0)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 spaghetti and meat sauce holding below 135F. (See temp chart). CDI- Spaghetti was voluntarily discarded. (1.5)
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 . |
|
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 numerous items throughout kitchen held above 41F(see temp chart). EHS observed ambient temperatures of two door reach in unit in the back area at 42-45F. EHS observed ambient temperatures of deli case at 50F. EHS observed ambient temperature of make unit at 42F. Due to limited working units of refrigeration PIC has elected to voluntarily close until units can be assessed by repair technician before reopening. PIC voluntarily discarded all TCS foods held above 41F that was not prepared within four hours of inspection. All other items were placed in reach in freezer to store until facility re-opens. REPEAT. (3) 3-day VR required.
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 . |
|
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 EHS observed numerous items out of temperature in make unit and deli case. PIC stated that items were prepared this morning and placed into the units right after preparation. No temperatures were taken of the food during this process and was assumed to be held at 41F and under. EHS advised to take temperatures of food that is prepared at ambient temperature and then cooled using approved cooling methods to effectively cool food to 41F and under before placing in make units and deli cases. CDI - Items were voluntarily discarded due to holding temperatures observed over 41F. EHS advised to take temperatures during the preparation process to ensure that food is placed into cold holding under 41F and if observed above 41F corrective cooling shall occur. (0.5)
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stacked on the floor and up to the ceiling in the closet by the three compartment sink. PIC stated they were delivered an abundance of single service items and have not found the space to correctly store them of the floor. (0) |