|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
No CFPM present during the inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed food employee wash hands less than 20 seconds, food employee then did not use paper towel barrier to turn off the faucet.
CDI - Hands were rewashed properly. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed diced chicken, spicy pork, mushrooms and cheese Hot holding below 135F.
CDI - Items were placed on the flat top to be reheated to 165F+.
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 . |
|
22
|
0
|
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 diced raw chicken above 41F inside the prep unit.
CDI - Tomatoes voluntarily discarded, chicken allowed to be cooled back to 41F.
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 . |