|
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 CFPM on site at the time of the inspection. The PIC on site possessed a ServSafe that had expired on 11/9/25.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin of the 3 compartment sink to be at 0ppm at the time of the inspection and active warewashing was occurring in the wash basin. The sanitizer bottle for the dispenser was observed empty.
CDI - PIC changed sanitizer bottle. Sanitizer basin emptied and refilled with properly concentrated quaternary ammonia.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a large bin of portioned ranch cups stored on prep table beneath the order screen to be at temperatures of 62-66F. Ranch is made with mayo and ranch seasoning. Mayo used stated “refrigerate after opening” on the bottle.
- Observed a large jug of ranch to be stored on the shelf with non-TCS wing sauces at a temperature of 70F. Ranch is made with mayo and ranch seasoning. Mayo used stated “refrigerate after opening” on the bottle. REPEAT.
CDI - PIC voluntarily discarded both the portioned cups and jug of ranch.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in use wiping cloth buckets to be testing at <50ppm of quaternary ammonia. Sanitizer bottle at the 3 compartment sink dispenser was observed empty.
CDI - PIC changed the sanitizer bottle and refilled sanitizer buckets with properly concentrated quaternary ammonia. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. - Observed single service plastic jugs originally for liquid margarine to be in use throughout the facility to hold bulk amounts of dressing and wing sauce. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed heavy accumulations of food debris and black grime on gaskets and the interior of the RIFs throughout the facility. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed accumulations of dust on ceiling vents throughout the kitchen. REPEAT. |