|
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 employees with food protection manager certification on site during inspection. Obtain food protection manager certification. Repeat.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Container on cut head of cabbage. Another prepped head of cabbage uncovered in prep top reach in. Outer leaves removed and cut cabbage placed in container. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. In use meat press next to grill. PIC stated press washed at the end of day. Informed PIC to wash, rinse, and sanitize every 4 hours or keep in 135F water.
Other utensils moved to sink after each use. Press used less than 4 hours ago moved to sink. No points deducted. |