|
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 CFPM onsite during inspection. REPEAT. (-1)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 Observed sliced lettuce and bottled TCS dressings (mayo, ranch, garlic aioli) above 41F inside service line make table. CDI- Items voluntarily disposed of. PIC sets up ice bath to maintain 41F inside at the mark table. REPEAT. See comment. (-3) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 spill inside containers holding sealed bags of dressings and sauces and inside microwave. Increased cleaning frequency is recommended. (-0) |