|
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 food protection manager certification for any food handlers during inspection today.
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 raw salmon stored above ready-to-eat chicken wings in prep unit cooler. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
-Observed raw ground beef stored above raw, whole muscle, intact ribeye beef steak. -CDI- PIC corrected storage order. EHS provided storage order guidance to PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
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 mac and cheese sauce and green goddess dressing held past their 7-day shelf life. -CDI- PIC voluntarily discarded the mac sauce and green goddess dressing.
-Observed illegible date mark on collards in WIC. -CDI- PIC voluntarily discarded the collards.
-Observed incorrect date mark listed on beet salad, caesar dressing, and smoked tomatoes. -CDI- PIC verified prep/cook date of all items by referencing prep list and properly changed the date marks. -Ensure all employees write the correct date marks on foods.
-Observed no date mark on cut napa cabbage, slaw, corn dogs, and jalapeno caesar dressing. -CDI- PIC voluntarily discarded the slaw. PIC properly added date marks to the napa cabbage, corn dogs, and jalapeno caesar dressing.
-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 . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed thawed mahi in coolers, still in their reduced oxygen environment. -Cut holes in the reduced oxygen bag prior to thawing. |
|
39
|
1
|
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 bag of sugar stored on the floor in the outdoor storage shed. Observed boxes of food on the floor in the freezer. Raise all food off the floor. |
|
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 boxes of single-service (to-go) containers stored on the floor in the outside storage shed. Raise off the floor. |