|
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 no certified food protection manager during inspection. Repeat.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed 79F hot water in women’s bathroom handwash sink. All other handwash sinks reached 100F or above.
6-301.14 Post a handwash sign at each handsink. Observed no handwash signs in men’s and women’s restrooms. EHS provided signs. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken rollers and taquitos below 135F (see temp chart) on one roller that was set to a back temperature of 118F and front temperature of 124F. PIC stated that roller was set correctly and voluntarily discarded items. VR within 3 days to check hot roller hot holding ability.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed one box of wings with a start time of 9:45 that had not been discarded once checked at 2:00 pm. CDI-PIC voluntarily discarded item. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flying insects concentrated at drain under 3 compartment sink. PIC stated facility receives monthly pest control. EHS spoke with PIC about talking with pest control for more effective measure for capture flying insects, like a mechanical bug light, that will not be stored above food, prep spaces, or clean equipment/single use articles. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Observed tops of toppings containers for hot dog area with labels remaining on lids after they’ve been stored clean and gaskets of lowboy freezer of prep area with dark build up. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dark build up on wall behind oven at prep table as well as build up around 3 compartment sink drain. |