|
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 Certified Food Protection Manager present at the facility at the time of the inspection. Ensure that a CFPM is present at the facility at all hours of operation.
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 hot holding cabinet of rice all below 135F. PIC stated that the facility HH rice over night. When the PIC comes in, in the morning he temps the rice. IF above 135F they serve if below 135F they discard. PIC stated that he had not yet temped the rice in the HH Cabinet. Pans of rice were recorded from 127F-132F.
-CDI- PIC voluntarily discarded.
Ensure that all foods in HH are maintained at 135F and 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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf-
PIC stated that the facility does a “2 hour” time hold for the garlic oil mixture at the wok station. PIC stated that he just built up the wok station prior to the EHS arrival and had not yet put the time sticker for the TPHC.
Ensure that TPHC markings are done promptly while bringing out foods.
-CDI- PIC placed time sticker with proper times. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 several sauces at the wok station lacking labeling. PIC and EHS discussed several labeling methods at the wok station. -CDI- PIC stated that he will label the station and properly place sauces into corresponding slots moving forward as discussed.
Ensure proper labeling. |
|
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 wet stacked dish ware. EHS notes that facility has very limited air drying space present in the facility. EHS recommends adding shelving to ensure proper air drying is occurring. |