|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager upon arrival. Repeat.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 two items (Canadian bacon and cut lettuce) above 41F in makeline (see temp chart). All other TCS items in all units were 41F and below. CDI-PIC voluntarily discarded items.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled bowls of spices on makeline including oregano and red pepper, etc. PIC added labels for spices. Repeat. |
|
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 minor build up near beer tap drain by makeline, prep sink drain, wall above 3 comp sink, and WIC floor below shelving. PIC stated that locations were next to be cleaned and that facility cleans floors, walls, and ceilings at a minimum of once a week and usually more often. |