|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half, soy milk, sliced pork, head cheese, beef pate and sliced ham above 41F in stand up reach in cooler and prep unit. All foods placed on emergency 4 hour TPHC and labeled accordingly. Prep unit ambient temperature is 54F and stand up reach in cooler ambient temperature is 56F. Units must be repaired or replaced and able to maintain 41F or lower. EHS will follow up within 3 days.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and door to MFU open during inspection. Provide screens or other method of protection against pests entering MFU. REPEAT |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available for quat sanitizer. Obtain test strips. EHS will follow up within 10 days. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed insufficient hot water available on MFU, hot water at hand sink and 3 compartment sink reaching 83F. PIC stated that no dishes are washed at 3 compartment sink. Repair. EHS will follow up within 10 days. |