|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
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.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes with sticker residue, stacked and stored as clean. Sticker residue was observed directly touching food-contact surface of stacked dishes. -CDI- PIC moved dishes to have stickers removed and be re-washed.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in WIC above 41F (raw beef, raw pork, raw shell eggs, spinach, bean sprouts, rice noodles, tofu). Observed ambient temperature of WIC at 42F. PIC stated WIC temperatures were not checked today. -PIC voluntarily discarded the TCS items listed above. Observed majority of items stored in WIC non-TCS. Facility has functioning cold holding in two prep units. Facility stores many TCS foods in freezer. Due to limited amount of TCS foods stored in WIC and sufficient cold holding in other units, facility may remain open. Facility may not cold hold in WIC until it is repaired and cold holds at or below 41F. During inspection, EHS observed PIC contact WIC maintenance for repairs. PIC will contact EHS when WIC is repaired. -3 day verification visit 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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
-Observed multiple items in prep unit lowboy with incorrect or missing date marks (cooked chicken, cut cabbage, bean sprouts, tofu, crispy tofu, fresh noodles).
-CDI- PIC stated the cooked chicken and crispy tofu (with two date marks on each container) were cooked yesterday, and the extra date mark was not removed during the wash/rinse/sanitize process. PIC removed old date mark and correctly labeled both items.
-CDI- PIC stated the cabbage, bean sprouts, tofu, and fresh noodles were prepped yesterday (PIC prepped them himself). PIC correctly labeled each item.
-Observed green curry and sticky rice in lowboy with two date stickers. Observed coconut milk with no date mark.
-CDI- PIC verified curry and rice were cooked yesterday and corrected the date marks. EHS and PIC discussed importance of removing old date mark stickers when washing dishes and ensuring only one date mark is shown on each food item.
-CDI- PIC verified coconut milk was opened yesterday (PIC opened it) and properly added date marks.
-REPEAT-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed multiple boxes of food (coconut milk) stored directly on the floor. Raise at least 6 inches above floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed the handle for multiple dry storage scoops (flour, rice, sugar) submerged in the food. Ensure handles are removed from the food. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in lowboy unit. Store employee food in designated area to prevent contamination of customer food. |