|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- EHS observed no PIC able to provide documentation of being certified in a food protection managers course.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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- EHS observed cream cheese, cantaloupe, and almond milk above 41F. See temp chart. CDI- PIC voluntarily discarded the items.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - REPEAT- Observed cabinets and counter tops damaged throughout the kitchen area. NOTE: Point deduction moved to half point deduction since last inspection documentation was for lids on equipment. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water at 90-106F after adjustment being made by PIC. PIC voluntarily closed. A VR will occur within 10 days to ensure hot water is obtained at 110F. Facility shall not be in operation until EHS verifies hot water is 110F or greater. |