|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site at beginning of inspection, while food preparation was occurring.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed house-made teriyaki sauce (made using cooked onions) holding beside grill at 110F. -CDI- PIC decided to begin permanently holding teriyaki sauce on time (TPHC) for discard 4 hours after removal from cold holding. Teriyaki sauce is stored in bulk in WIC, then mixed with cornstarch on the day of its use, and stored near the grill. EHS provided TPHC form for PIC to fill out for teriyaki sauce.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed multiple squeeze bottles without labels. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed two large containers of cooked carrots stored directly on the floor. Observed multiple containers of soy sauce stored directly on the floor. -CDI- PIC raised items at least 6 inches off the ground. -REPEAT- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed the handle of the noodle scoop stored directly in contact with the noodles in the under-grill drawer. -CDI- Food employee removed handle from food. -REPEAT- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag stored directly on top of soy sauce containers. -CDI- PIC removed employee bag. |