|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No Certified food protection manager observed during inspection. -REPEAT VIOLATION-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 cheese cold holding in a container with melted ice water at 50F and single serve cream cheese cold holding in mini reach in cooler at 45F. PIC stated items are replaced frequently throughout the 3 hour breakfast hour. Internal temperature if small reach in cooler is maintaining 34F. CDI-PIC Placed items in back RIC and cooled items down to 41F. -REPEAT VIOLATION- EHS provided PIC with TPHC procedures for Cold bar items to be placed on Time during their 3 hour breakfast hours.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed the PIC dating recently reheated TCS items with packaging date from delivery box as the start date and use by date as the date that TCS items were initially Reheated. Observed other TCS items such as scrambled eggs and potatoes with use by dates of 10/18. PIC must Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI-PIC Corrected all items with correct dates when first reheated.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 ceiling vents in kitchen area with dust build up. Clean as needed. -REPEAT VIOLATION- |