|
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 manger on duty. A certified food protection manager shall be present during all hours of operation. REPEAT*** (1 pt)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed the back hand sink inaccessible due to items such as boxes of food and a ladder. Relocated the necessary items to make the hand sink easily accessible.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at the hand sink behind the front counter. -CDI- PIC provided paper towels. REPEAT*** (2 pts) |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed Chili and cheese sauce at 78F while said to be hot holding. PIC stated that the cheese has been in the unit since the day prior to the inspection, and the chili had been in there for 2 days. -CDI- PIC voluntarily discarded the chili and cheese sauce. REPEAT*** (1.5 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 . |
|
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 pico de gallo and diced tomatoes holding above 41F while said to be cold holding. -CDI- PIC voluntarily discarded the pico and tomatoes. (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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed items being held on TPHC without any time stamps indicating when the items were prepared. PIC stated that the items were prepared 30 minutes prior to inspection. -CDI- PIC provided the correct time stamps for the necessary items. (0 pts) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed live roaches in the facility. PIC stated that pest control had sprayed for pests 2 days prior to inspection. Keep premises free of insects and pests. (1 pt) |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster doors open during inspection. Keep dumpster doors closed. REPEAT*** (1 pt) |
|
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 a large amount of residue build up int he corner of the facility next to the 3 compartment sink. Increase cleaning frequency. (0 pts) |