|
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 certified food protection manager onsite during inspection. -REPEAT-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Did not observe paper towels at hand sink. CDI-PIC provided hand towels for single use hand drying and to be disposed into dirty laundry bin after single use until shift ends at 6:30pm. Facility is awaiting shipment for their paper towels but will pick up paper towels from local store for opening shift tomorrow for use until shipment of paper towels arrive. |
|
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 nacho cheese and marinara sauce in warmer hot holding at 128 and 130F. CDI- Facility voluntarily discarded nacho cheese and marinara sauce in hot holding unit.
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 . |