|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. (-0)
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 |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses in fliptop at 46F and top layer of sliced gyro meat in lowboy at 44F. CDI-PIC voluntarily discards cheeses and top layer of gyro meat. EHS advises the PIC not to overstock containers or utilize silicone between layers of pre-portioned food, which prevent adequate air flow. (-1.5)
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed melted butter in Steamwell on TPHC still heating and not yet at 135F. CDI- PIC rapidly heats butter to 135F and affixes new time label to reflect 4 hour window beginning with the butter meeting 135F. (-1.5) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed significant buildup of ice on ground and back, right shelve inside WIF. Ensure that food is not kept on shelving subjected to contamination by ice fall and repair equipment at the earliest opportunity. (-0.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed need for cleaning beneath equipment throughout facility, where food and other debris have accumulated. (-0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed less than one foot candle of lighting inside WIF. Replace bulb at earliest opportunity. (-0) |