|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) PIC’s food manager certification has expired. |
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. facility does not have copies of an employee reporting agreement for their new staff and old staff employee reporting agreements do not have salmonella nontyphe listed. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees. -REPEAT VIOLATION- |
|
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 container of vegetable patties in cold holding serving line at 45F and the top layer of portioned shaved steak at 48-50F in cold holding serving line. The portion below the top portion of shaved steak was 41F. Items were filled into the unit an hour prior. CDI-PIC placed items in walk in freezer to rapidly cool.
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 . |
|
50
|
1
|
Hot & cold water available; adequate pressure |
Yes |
Yes
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water turned off upon arrival of inspection and technician on site repairing hot water heater. PIC stated this morning there was water all over the floor and noticed it coming from hot water heater. PIC called technician right away and they have been on site since 12:30 noon. By end of inspection hot water was back on and all minimum hot water temperatures were met. |