|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility at the start of the inspection. Franchise owner and Manager arrived approximately 30 minutes after the start of the inspection. Ensure that a CFPM is present at the facility during operating hours.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed meatballs present on make table steam well recording at a temperature of 130-132F. PIC stated that meatballs were placed into hot holding approximately 1-hour prior. -CDI- Meatballs were reheated to 187F and placed back into hot holding.
Ensure that all hot holding foods are maintained at 135F or 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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed tomatoes present in the make table at 43-45F PIC stated that tomatoes were placed onto make table from WIC approximately 1-hour and 30 minutes prior. PIC moved tomatoes into WIC to properly cool prior to going back to Cold Holding on the make table.
Ensure that cambros of food on the make line are not over stacked and ensure all cold holding foods is maintained at 41F or below.
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 . |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several cracked and missing floor tiles present by the WIF and the 3-Comp Sink, damaged FRP on the leading to the WIC, and damaged baseboards leading to the WIC. Ensure that floors walls and ceilings are constructed and maintained in a way so that they are smooth and easily cleanable.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed a hole/chip present in the door in the rear of the facility adjacent to the WIF that leads outside. Repair chip/hole.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy soiling on floor underneath the shelving that is adjacent to the WIF and the backdoor. Maintain floors walls and ceilings as clean. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. Observed insufficient lighting intensity inside the WIC, Light Reading in WIC was recorded between 0.26-0.87 Foot Candles approximately 3 Feet from the floor. EHS had to use personal flashlight to see the contents of the WIC and evaluate date-marking system.
Obtain more lighting. |