|
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 facility without a certified food protection manager onsite during inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
3
|
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 portions of fried wings, hot wings and breakfast pizza hot holding below 135F. Facility had overstocked hot case with food items. Those portions out of temperature were furthest away from heat lamps. Items closer to heat lamps were 135F or above. CDI: Wings were reheated to above 165F, breakfast pizza was discarded. If violation occurs on future inspections a risk control plan/permit action may be required.
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 . |
|
49
|
0.50
|
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 heavy food debris in bottom of reach in freezer in back kitchen area. Clean as needed |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
No |
5-402.13 Maintain sanitary sewage system according to Law.-P. Observed floor drain for 3 compartment sink overflowing during inspection. Facility has placed a repair ticket and has voluntarily closed. VERIFICATION REQUIRED. |