|
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 Certified Food Protection Manager on site during inspection. Ensure CFPM is on site at all times of food preparation and handling.
Repeat. 1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at handsink in kitchen area during inspection. CDI - PIC placed napkins on paper towel holder.
1 pt. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed both thermometers on site being stored with visible food debris caked on the probes during inspection. CDI - Thermometers sanitized.
0 pts. |
|
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 multiple foods in top portion of pizza prep unit holding above 41F. See temperature chart. PIC stated all items had been placed there within the last two hours. Unit’s lids had been left open for an unknown amount of time. CDI - All out of temperature foods in unit moved to WIC to rapidly cool. Lid to unit closed while not use in use. EHS advised keeping lid closed when unit is not actively being worked out of.
0 pts.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed no written procedures for TPHC on site during inspection. Pizza sauce being held on TPHC not labeled to indicate the time it was removed from temperature control or when it must be discarded. CDI - TPHC template provided and filled out during inspection. Sauces labeled with times.
1.5 pts.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed appetizer prep unit out of service during inspection. PIC stated it had stopped holding temperatures the day prior and already had a ticket submitted for it.
0 pts. |