|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Establishment owner is a certified food protection manager; however, facility owner was unavailable at time of inspection. Observed no other ANSI certified personnel on duty at time of inspection. Facility 210 day compliance period has elapsed as of July 10, 2024. REPEAT.
PIC demonstrated knowledge by having no priority violations at time of 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 one (1) bin labeled ‘creamy oil’ stored above steam table at prep area shelf. Per conversation with PIC, creamy oil was made by melting unsalted butter or ghee. PIC stated that butter was melted and placed at prep area four hours prior. PIC was unable to locate previously filled out TPHC sheet. CDI - PIC voluntarily disposed of creamy oil. EHS provided TPHC sheets to be held in establishment, should facility opt to utilize TPHC for creamy oil.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) container of recently opened milk in prep RIC with no date mark. All other TCS foods were date marked accordingly. CDI - EHS verified milk was opened on day of inspection and wrote date directly on milk cap.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth held in a container of QAC sanitizer at a concentration of approximately 50 ppm. CDI - EHS dumped out sanitizer, and remade with concentrated sanitizer from three compartment sink at a concentration of approximately 200 ppm. REPEAT.
Note: No escalation in point deduction due to some noted improvement; facility provided test strips for QAC that accurately displayed concentration of remade sanitizer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed one (1) mini freezer with household use only listed on its data plate. Replace non commercial equipment with NSF/ANSI certified equipment or equivalent. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed two (2) open employee water bottles stored above sealed food items at dry storage. CDI - EHS rotated employee water bottles to lower level of shelving. |