|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed PIC could not locate servsafe certificate. Facility has until 210 days from permit issuance to comply before points are deducted. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
Repeat: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed raw steak stored above shredded mozzarella cheese inside stand-up reach-in cooler. CDI: storage order rearranged. Improvement noted on storage order from last inspection. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
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 . Observed rice and black beans holding in steam well below 135F (see temp chart). CDI: unit turned up and items properly reheated. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 . Observed TCS foods including cut cabbage, boiled chicken, pork, salsa, raw steak, and shredded mozzarella cheese inside upright stand-up cooler > 41F (see temp chart). PIC stated that chicken and pork was cooked at commissary and placed inside reach-in cooler to be heated up for later. MFU is restricted from cooling preparing foods from hot to cold. Failure to comply with permit restrictions in the further will result in permit action. CDI: unit was turned down to rapidly chill products. Pork and chicken were reheated on grill to proper temperature and will be held in steam well. |