|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed NO CFPM on duty during inspection.
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 cooked collard greens, white rice, pinto beans, macaroni and cheese, and turkey wings, hot holding in RI below 135F. PIC moved food to ovens to keep food hot holding since H/H RI was observed ambient air of 130-128F. Exterior digital temperature display gauge read 168F. PIC will discontinue use of H/H RI. Foods were placed in H/H RI roughly 1 hour ago.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee cloth drying sanitizing pieces of equipment. CDI - PIC had employee rewash equipment and allow items to air dry. EHS mention using single service paper towels to dry items during rush. |