|
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 two (2) portions of TCS food (jerk chicken pan in cambro, top pan of beef patties in hot cabinet) at temperatures below 135F. Per conversation with PIC, all food was prepared at approximately 4:15, prior to be loaded onto MFU for 5-8pm service. CDI - EHS placed items on emergency TPHC, to be disposed of with 4 hours at the end of service.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) nearly depleted can of Raid roach and ant spray at chemical storage beneath sink. Per conversation with PIC, can was sprayed outside of MFU to prevent ant entry. CDI - PIC voluntarily disposed of insect spray; store and utilize pesticides approved for commercial food service within MFU. |
|
37
|
0
|
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 one(1) unlabeled squeeze bottle of non TCS food (jerk sauce) held at counter. CDI - EHS station labeled container. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed service window open at start of inspection. Observed no pest entry or pest activity during inspection. CDI - PIC closed window after sale following start of inspection. |
|
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 PIC engaged in minor food prep (plating, serving food to MFU customers) with no effective hair restraint. Per conversation with PIC, hairnets were available within truck used to transport MFU. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed PIC with chlorine test kit, but no chlorine based sanitizer available during service. A verification will occur no later than 09/29/2025. |
|
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 water on MFU at approximately 82F. PIC was voluntarily winding operations down prior to end of inspection. A verification will occur no later than 09/29/2025; failure to provide hot water of approximately 110F on MFU may result in permit action. |