|
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 employee with a food handlers course and not a Food mangers course such as Servsafe. No points will be deducted for 210 days from permit date of 6/17/24.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the hand sink. CDI by posting handwashing sign. |
|
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 Cole slaw, pickles, jalapeños and diced onion in a plastic cold container with an ice tray on the bottom at 45F. Cole slaw or sliced cheese if left out should be surrounded by ice on all side of the container to ensure food is kept at 41F. Pickles, onions and jalapeños are not TCS foods. Facility does only put out small amounts of Cole slaw and sliced cheese at a time. If icing the containers better doesn’t work, then they may utilize Time instead of temperature or TPHC (Time as a Public Health Control). Contact inspector for proper forms and labeling the food with start/end time of no more than 4 hours. CDI by placing Cole slaw in a container surrounded with ice.
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 . |