|
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 PIC with an expired CFPM. No other CFPM onsite during today’s inspection. -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cheese omelets at 51 F inside reach-in unit. Products were used for services and placed into unit prior to EHS arrival. CDI - Foods transferred to reach-in freezer to cool towards < 41 F. -0- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. - P. Observed no start or end times on sandwiches and omelets in warmer. Employee present confirmed that the products were set out for services 30 minutes prior to inspection. CDI - Start and end times posted. -1.5- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. Observed no means to test under counter dish machine high temperature sanitizing. EHS verified with dish temp device that the machine is functioning.***VR to be conducted by no later than 6/24/23. -0.5- |