|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
No certified food protection manager present during inspection. PIC stated that food establishment has certified food protection managers that will be available in the next few hours. Current manager is registered for serve safe class in February.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cut fruit above 41F in display case. Checked other TCS foods at the salad bar (veggie side) and all were below 41F. One side of the display case is holding foods at 34F, while the other is holding foods at 43F. CDI - Cut fruit found above temperature was removed and cooled back down to 41F. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Food establishment did not have a working food thermometer at the time of the inspection.
VR |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed build up attached to exteriors of pans and vent returns. |