|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with food handler certification today. EHS reminded PIC that the acceptable certification to meet the requirement has to be an ANSI accredited certified food protection manager certification. -1- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwrapped egg rolls and cooked foods in walk in freezer not declared in the cooling process. CDI - PIC voluntarily discarded.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed grapes and produce stored above RTE produce in cold RI cooler near flip top for sandwich and salad prep. CDI - These items were rearranged to put washed RTE foods over unwashed produce. -01.5- |
|
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 hot holding pork loin for catering order in hot box at 132F after plates were assembled. CDI - PIC immediately served for 11:30A order and declared these items will be held on TPHC in the future as the time between production of the pork loin and service is no longer than four hours. EHS reminded PIC that the facility shall have a completely prepared TPHC form before food is placed on TPHC and time stamps shall be available for the foods declared held on TPHC. EHS has sent TPHC form to PIC via email during previous inspection after discussion about 2017 NC Food Code Changes. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink falling away from wall. Attach and seal to prevent moisture buildup behind equipment. -0- |