|
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 whenever food preparation or handling takes place. Repeat.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed Italian sandwich and American sandwiches in grab n Go case at around 120F during inspection. PIC stated they had been placed into the case around 7:00am to heat up, meaning they had missed the reheating window. CDI - PIC discarded. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in Display Case holding around 120F during inspection. PIC stated they had been heated up in the oven then placed in the case 20 minutes prior. CDI - PIC reheated chicken to over 165F then placed back into hot holding.
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handling employees not donning proper hair restraints while working with customer food. Ensure all food handlers don proper hair restraints. Repeat. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food being stored in conjunction with customer food during inspection. CDI - PIC moved to bottom shelf. |