|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no Certified Food Protection Manager on site at beginning of inspection.
CDI - CFPM arrived during inspection.
1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed raw chicken being stored above raw ribs during inspection.
CDI - Storage order corrected.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed refried beans removed from the reheating process and placed in hot holding before achieving 165F. See temperature chart.
CDI - Beans placed back on the stove and reheated to 165F within two hours of starting the reheating process.
1.5 pts. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked jalapeños and onions holding below 135F during inspection. See temperature chart. Items were improperly stored in steamwell.
CDI - Items reheated to 165F and properly placed back into steamwell.
0 pts.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
Observed container of home use pesticide being stored above and in conjunction with customer foods and service items.
CDI - PIC removed pesticide.
1 pt. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed multiple roaches throughout facility during inspection. PIC stated pest control is out twice per week. More frequent or thorough pest control measures may be necessary.
0 pts. |
|
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 salsa prep unit holding at 45F during inspection. REHS did not observe any TCS food items holding in unit. Observed sanitizer dispenser at three compartment sink dispensing at 0ppm quat during inspection. REHS did not observe any dishes being sanitized in three comp during inspection. Repair necessary. Maintenance contacted during inspection. REHS provided TPHC form for salsas typically stored in salsa prep. Facility to utilize dish machine to w/r/s all dishes until repair. REHS to make follow up visit to verify both pieces of equipment have been repaired.
0.5 pts. |