|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC on duty during the inspection was not a CFPM. REPEAT. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt in RIC with temperatures above 41F and almond milk being held in prep station with temperatures above 41F. PIC stated that yogurt is constantly pulled in and out of refrigeration for service and almold milk had been in prep station all day. CDI: Almond milk voluntarily discarded and yogurt moved to RIC to quickly cool. EHS observed yogurt temperature change by end of inspection.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee manually washing utensils in wash compartment of 3-comp sink. Water temperature was 82F. CDI: PIC emptied sink and refilled with water temperature at 115F. |