|
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.
PIC, Mo, stated that his ServSafe is expired and is scheduled to take his class and exam on March 4th.
REPEAT VIOLATION.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed a pizza cutter stored inside the handsink near the front counter area.
CDI: Food employee removed the pizza cutter from the handsink.
REPEAT VIOLATION.
*Note: Points deducted but decreased, since previous report cited three different violations for handsink and only one violation was observed today. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed the interior surfaces of the microwave oven soiled with food debris.
Clean every 24 hours to prevent accumulation of food debris/residue. |
|
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 pizza slices hot holding in the HH pizza display case below 135 degrees F (see temperature chart).
Food employee stated that the pizzas were placed into the unit after heating up in the oven, 30 minutes prior to the start of the inspection. Food employee showed EHS their temp logs where they had temped the pizza at 170 degrees F when it was taken out of the oven and moved into the HH display case.
EHS observed that the manual temperature switch was reading at 121 degrees F, to which the food employee stated that someone must have turned the temperature down during last night's shift, and stated that they always keep this unit set at 150 degrees F.
CDI: Food employee turned the temperature on the unit to 150 degrees F, pizzas were reheated to above 165 degrees F, and placed back into the HH case when EHS got an ambient temperature of the HH case at 150 degrees F.
*Note: All other food items in hot holding were above 135 degrees F.
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 . |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a water leak from the can wash.
Food employee stated that they have a work order in to repair.
REPEAT VIOLATION. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed no covered waste bin in the unisex bathroom used by patrons.
Unisex bathroom used only by employees had a covered waste bin.
Obtain a covered waste bin for the unisex bathroom used by patrons, for disposal of sanitary napkins. |