|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.12 - Certified Food Protection Manager: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. No certified food protection manager |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 - Certified Food Protection Manager: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. Person in charge must have approved food safety certification or no priority items marked out |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Items on the top of the make unit temped between 55 and 68F PIC stated that cold holding was off during the drive over, the ambient temperature of the unit was 37F The duration of the service was less than 1 hour the PIC voluntarily discarded all items at the end of the inspection. The PIC was instructed to make sure the make unit is on during transport to make sure the cold items (cheese, tomatoes and sour cream) stay cold |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf Refrigeration is functional but the unit is not being maintained turned on during transit causing all items in cold holding to be off temperature. The unit must be maintained on during transportation. Verification within 10 days that the refrigeration unit is holding temperature during transit. Call Katherine Doyle at 336-314-9046 |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Detail cleaning on shelves and sides of equipment. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Cleaning needed on the floor. |