|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PICs that did not have knowledge about proper cold/hot holding temperatures, how to check sanitizer in 3 compartment sink, and that did not have a certified food protection manager certification. CDI-EHS sent PICs a list of approved CFPM courses and provided education during inspection. REPEAT.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 facility without a CFPM present upon arrival. REPEAT.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed storage containers stored in front of handwashing sink near 3 compartment sink. CDI-PIC moved storage containers.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink by 3 compartment sink filled with single use cups. CDI-PIC removed cups. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed boneless wings, fried and roasted wings in hot cabinet and one taquito on roller below 135F (see temp chart). CDI-PIC voluntarily discarded taquito, wings have label to be discarded by 11:30 AM, but facility does not have TPHC procedure.
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 . |