|
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 in establishment during inspection. -1 point-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above ready to eat gyro meat in walk in cooler. CDI - Storage order was corrected. PIC has been advised that packaged gyro meat is a ready to eat product and should be stored above raw proteins. -REPEAT- -1.5 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 breaded chicken tenders in hot holding with a temperature of 119F. CDI - Chicken tenders were discarded. -0 points-
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 all TCS foods in flip top cooler (left side of prep line) cold holding at temperatures between 42F and 46F. Observed all TCS foods in double door reach in cooler cold holding at temperatures between 45F and 48F. TCS foods in flip top cooler were previously stored in double door reach in cooler. Double door reach in cooler had an ambient temperature of 46F while ambient temperature of flip top cooler was 38F. PIC stated that double door reach in had been serviced week prior for not holding proper temperatures. CDI - TCS food was discarded and double door reach in was taken out of service. Establishment has walk in cooler capable of holding TCS foods at 41F or less. PIC has been advised to cold hold TCS foods in walk in cooler until double door reach in is repaired. -REPEAT- -3 points-
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 . |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. CDI - Employee put on hair restraint during inspection. -0 points- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knife stored in crevice between flip top cooler and counter top. Crevice is not frequently cleaned or sanitized. CDI - Knife was taken to three compartment sink to be washed, rinsed, and sanitized. -0 points- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed heavily rusted drying rack being used to air dry equipment and utensils. Observed double door reach in cooler unable to maintain proper cold holding temperatures. -0.5 points- |