|
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 managers during inspection. PIC stated that he is signed up to take servsafe course.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed shared restroom with hot water reaching 98F, all other handwash sinks reached over 100F. |
|
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 stack of sliced American cheese that was in a container too large to fit into makeline and was being held above fill line at 46F. CDI-PIC voluntarily discarded American cheese and replaced it with new container that can fit better into makeline.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Facility has a variance for extended TPHC of room temperature pizza sauce for 8 hours. Observed 4 room temperature pizza buckets that did not have a discard time on label, in use pizza bucket had correct label with discard time. CDI-PIC added label with the same discard time as the in use bucket. |