|
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 onsite during time of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Cheese and pepperoni pizza below 135F, establishment is only open for 3 hours and will switch to holding TCS foods on TPHC. EHS will provide TPHC procedure forms to PIC Jill Thomas via email. *CDI - PIC placed label on items with a start time of 6:30PM.
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf- *Observed - Chlorine test strips available only, establishment is using Quaternary Sanitizer. Order correct test strips for Quaternary sanitizer. EHS will conduct verification visit within 10 days to verify that facility is in possession of correct test strips. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. *Observed - Small leak under 3 compartment sink. Repair leak to maintain system in good repair. |