|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC with active ANSI food protection manager certification must be present during all hours of operation. REPEAT
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee beverages were store on ledge above prep table. Employee drinks must be stored in a location where they are separate from food and food prep surfaces, such as a low shelf. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pepperoni and Canadian bacon in pizza cooler top both measured 40-48F. Meat was overfilled. Portioned penne and chicken wings in top of other pizza cooler measured 47-50F and 49-52F. Keep lids on pans if heat from pizza oven is causing food in top of unit to rise above 41F. CDI - PIC moved items above 41F to walk-in cooler to cool.
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 . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Lighting in walk-in cooler is 0 foot candles. Replace light. 0 pts. |