|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No Certified Food Protection Manager on site today. Remember Cerified Food Handler is not accepted for this item.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bottle of unlabeled chemical on chemical storage shelf. CDI- labeled. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf: Cut leafy greens for salads placed into salad prep unit at 43.0 F. CDI- moved to freezer for quick chill. Remember all TCS foods in prep coolers should be 41.0 F or below. Points not escalated due to significant improvement.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Caulking at 3-comp sink deteriorating. Hand sink and prep sink at left of entrance to kitchen detaching.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed on floors. Brick base tile damaged in some areas. Old caulking at equipment and wall joints worn away hindering cleaning and offering potential harborage areas. Loose trash accumulating under and behind equipment. Cleaning needed in tight areas under and behind equipment. |