|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
Yes |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Certification has expired.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork at 115F in the steam well. It was next to a frozen product which likely let to the temperature issue. CDI - reheated to 165+
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
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 salt unlabeled. |