|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired Certified Food Safety Manager certification.
REPEAT.
PIC stated that the CFSM test is scheduled for 2 weeks from 11/27/23. |
|
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
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 .\
Observed imitation crab meat, diced chicken, pasta salad above 41F at the salad bar.
Observed pepper jack, provolone, American and Swiss cheese above 41F at the grill station.
CDI - All TCS items were placed in blast chiller to rapidly cool.
3rd repeat violation, next cold-holding violation with result in the implementation of a Cold-holding Risk Control Plan. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths stored in QUAT sanitizer at approximately 100 PPM.
CDI - Sanitizer was replaced at correct concentration. |
|
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 black build-up on the floors inside the WIF. |