|
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 certified food protection manager on site during inspection. Obtain certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 Observed lettuce and cotija cheese above 41F in prep unit, see temperature chart. Ambient temperature of prep unit is 65F. CDI-PIC voluntarily discarded foods. Observed mozzarella cheese, cotija cheese, salsa roja, salsa verde, chicken legs, raw chicken and raw steak above 41F in stand up reach in cooler, see temperature chart. Ambient temperature of standup reach in cooler is 47F. CDI- PIC voluntarily discarded foods. PIC stated that coolers were 41F and below at the start of the day but with the heat it goes out of temperature. Cold holding units must maintain 41F and below throughout operation. EHS will follow up within 3 days to verify repairs. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed doors and windows to mobile unit open with no screens. Install screens to prevent insect entry.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in mobile unit due to windows and doors not having protection. |