|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P PIC observed touching floor and went to donning gloves and preparing food without washing hands. Employees must wash hands after contaminating their hands and before donning gloves. CDI - PIC educated and washed hands. 0 pts. |
|
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 Ham, turkey, cut tomatoes, cheese, potato salad, cole slaw, ranch dressing, blue cheese dressing, and chicken measured 46-48F in sandwich cooler. Air temperature of unit was 50F on EHS thermometer. TCS foods in cold holding shall measure 41F or less. All TCS foods in unit discarded. VR - Verification required within 3 days that cooler is repaired. PIC will not hold TCS foods in unit until it is repaired. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Sandwich cooler is holding above 41F. Repair cooler. Do not store TCS foods in cooler until it is repaired. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Establishment is using Crock Pot hot holding unit. Equipment must be ANSI certified commercial equipment. 0 pts. |