|
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 at the facility during time of the inspection.
Ensure there is a CFPM present during hours of operation.
REPEAT VIOLATION.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed one employee wash her hands at the handsink then turn faucets off without using a protective barrier.
CDI: PIC educated and employee re-washed her hands. |
|
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 two boats of potato wedges hot holding below 135F inside the hot holding case. Sticker showed that the potato wedges were reheated an hour prior to EHS's observation.
CDI: PIC had food employee reheat the potato wedges to above 165F before placing back into the HH case.
All other TCS food items in hot holding were observed at proper temps.
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
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed opened container of diced tomatoes and opened package of commercially made monterey chicken taquitos both cold holding above 41F inside the lowboy portion of the cold holding toppings bar. Ambient air temp of the lowboy portion of cold holding unit was at 47F, with no temperature drop after 10 minutes of inactivity.
PIC moved all TCS food items from unit into the freezer to rapidly cool down. PIC placed work order in to have the unit checked.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
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
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 the black baseboard falling off of the wall on the right side of the handsink in back dish room.
Repair baseboard. |