|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. PIC ServSafe certificate expired.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf- *Observed - PIC unable to name foodborne illnesses and symptoms during inspection. *CDI - EHS provided training to PIC and recommended they study the material to grasp better understanding of foodborne illnesses and symptoms. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Half and Half and Almond Milk above 41F in 2 Door Lowboy, see temp chart for details. EHS observed unit ambient temperature of 48F for roughly 30 minutes. PIC stated unit might be in defrost cycle. PIC moved unit to observed units exterior thermometer and plug. PIC noticed unit off and unplugged stating that this morning temperatures were fine as they check temperatures every morning. *CDI - PIC plugged unit back into outlet and after roughly 10 minutes into was blowing cold air and able to reach an ambient temperature of 41F. EHS recommends keeping a log of daily temperature checks.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employee engaged in food prep without the use of a proper hair restraint.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. *Observed - Employee engaged in food prep without wrist bracelet. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gaskets to 2 Door Lowboy, 2 Door Flip Top Lowboy and 3 Door Flip Top Lowboy units in need of replacement. |