|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed tomatoes stored above ready to eat foods in the RIC. CDI- Storage order was corrected. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzarella, feta, spinach (x2) , kale (x2), boiled eggs, sliced tomatoes, pre cooked chicken, shredded cheese (x2) and coconut cream holding above 41F in front line make unit. See temperature chart. Ambient air temperature of the unit is 45F. Observed green juice, orange, and sweet green juice (see temperature chart) holding in customer self service unit above 41F. CDI- PIC voluntarily discarded all food items, except feta which was prepped less than 2 hours prior so EHS allowed PIC to cool product. EHS allowed PIC to cool some of the juices as they just placed them in the unit at 2:30. Juices placed in unit prior to 2:30 were voluntarily discarded (Orange x3, Sweet green x4, green x1, kiwi x4, white x1, cacao x2). EHS is allowing facility to utilize emergency TPHC for the make line. EHS advised PIC to keep juices in RIC. See comments. **REPEAT** -1.5- 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 |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed that facilities only make unit is not able to maintain temperatures of 41F or below. The unit had an ambient temperature of 45F and all TCS foods had temperatures between 46-52F. Facility is unable to operate without the use of this unit as it is the only make table. 10 DAY VR REQUIRED. See comments -0.5- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 4 squeeze bottles with no labels. -0- |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no protective head covering. **REPEAT** -1- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few dishes stacked wet in clean dish storage area. -0- |