|
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 certified food protection manager on duty during inspection. (1 pt)
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 |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels available for the hand sink adjacent to the 3 compartment sink. Provide paper towels at each hand sink. (0 pts) |
|
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 sliced tomatoes and American cheese above 41F in the cold table on the service line. EHS observed that both items were filled above the fill line in their respective containers. EHS also observed the grab and go items above 41F. PIC stated that the items are prepared at the main kitchen at the American Airline Training Facility kitchen. EHS recorded an ambient temperature of 43F in the grab and go unit. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts)
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 . |