|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3-compartment sink to be at 0ppm. The chemical dispenser is putting out chemicals at 0ppm. CDI - PIC will hand mix sanitizer until it can be repaired. PIC was able to demonstrate hand mixing sanitizer. EHS will make return visit to verify long term compliance. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 sliced roast beef, turkey, and Vito in prep unit #1 holding above 41F (see temperature chart). EHS observed that the items were stacked above the fill line. CDI- EHS allowed facility to cool the sliced deli meats as they had been removed from cold holding (lowboy portion of the unit) approximately 30 minutes prior. -0-
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 . |