|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with an expired Food protection manager certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility unable to provide written employee health policy. CDI: EHS provided policy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink being used to water plant. CDI: Plant was removed. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed buffalo wings hot holding below 135F inside hot case. Other items in case were 135F or above. CDI: Wings were voluntarily discarded. Points remain the same due to improvement from last inspection.
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 . |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris in bottom of reach in freezers. Clean as needed. |