|
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 CFPM present during today’s inspection. -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT VIOLATION: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed chair blocking hand washing station located next to prep sink. CDI - Obstruction removed. -1- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cheeses, roast beef, rotisserie and teriyaki chicken with cold holding temperatures above 41 F degrees at make table. Refer to temperature observation chart. Items placed for cold holding at 8:40 AM according to PIC. CDI - All foods transferred to the walk-in freezer to cool down. -3-
For more information, please visit: http://meck.co/FoodSafety 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. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT: 5-205.15 Maintain a plumbing system in good repair. Observed slow drain at hand washing sink closest to prep sink and plastic container catching leak from plumbing line under men’s rest room hand washing sink. Repair areas. -1- |