|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no food protection manager certification at time of inspection. - 1 - REPEAT
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety repeat |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed 0 ppm concentration of chlorine sanitizer at dish machine. Dish machine sanitizer had recently been changed but line was not primed. CDI- REHS primed line and retested dish machine. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
For more information, please visit: http://meck.co/FoodSafety 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 .
Observed spinach and sliced tomatoes both held over 41F inside of prep top unit. Observed oat milk stored above 41F. Ensure that oat milk is returning to reach in cooler in quickly to help maintain temperatures. CDI- Items were moved to reach in freezers to be brought down in temperature. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tomatoes and spinach inside of the prep unit not dated. Both items were prepared the day before. Observed milk that is kept for subsequent days without datemarking present. CDI- All items were dated during the inspection.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed food buildup and debris on doors of equipment (prep unit doors, cold drawers under grill). Increase cleaning frequency. - 1 - REPEAT |