|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certifies food protection manager on duty during the inspection. (1 pt)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at the handwashing sink located next to the 3 comp sink. Soap must be provided at each handsink.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed large boxes and single use items being stored in front of 2 handsinks making them inaccessible. -CDI- PIC relocated the boxes and single use items. (1 pt) |
|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed taquitos, egg rolls, and hot dogs under 135F while in hot holding on the hot roller. -CDI- the necessary food items were able to be reheated quickly to 165 or greater. EHS provided TPHC forms for the food products placed on the hot roller. REPEAT***
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 . |