|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. 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 |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Obsered food in a cooler holding between 50F-55F. PIC voluntarily discarded the foods above 41F.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles containing bleach with no label. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Handles of scoops touching food in sugar and rice containers. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. WIC not operational and WIF was converted to be used as a WIC. Ice Machine out of order. * REPEAT *
4-205.10 Use equipment as intended. Cooler was being used to keep food cold even though it was intended for keeping drinks cold. CDI. PIC moved foods that could be saved to WIC and voluntarily discarded the rest. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. EHS had to use their own strips to test sanitizer. PIC did not know where the strips were. Verification Required. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Microwave had some food debris and residue. Dishes stacked and stored clean had significant food residue and debris on the outside. Both require cleaning before using. * REPEAT * |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Lighting in kitchen was measured at 30FC. Several lights were missing or half working. |