|
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 persons with Serve safe certification during inspection. - REPEAT - 1 -
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed PIC handle wiping cloth and wipe down cutting board, then move to handling food items without washing their hands. CDI - hands washed. - 0 - |
|
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 Campechanos, soft chicharrones, and chicken hot holding at 90-112F. CDI - Items reheated on grill before being placed back into hot holding. - 1.5 -
EHS observed steam wells had no water present in the bottom. EHS discussed how adding water to the bottom allows for steam production and more heat control over food. CDI - Water added to the bottom of units.
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 . |
|
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 Observed lettuce, sope filling, cheese, and tomatoes hot holding at 64-74F. PIC stated today has been busy and prep top lid has been up constantly. Ambient temperature of unit reading 38F. CDI - Items placed on TPHC for the remainder of their 4 hour time. - 1.5 -
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
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 spray bottle of oil unlabeled next to grill. CDI - Spray bottle labeled. - 1 - |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed doors to MFU open during inspection. Observed few flies inside of MFU during inspection. - 0 - |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed limes that were washed on MFU placed back into original box. Wash all produce at commissary and place into clean and sanitized container. PIC will bring items back to commissary to be washed prior to use. - 0 - |