|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Person at food service only had 1 hour training course. PIC with Servsafe or other acceptable foodservice manager’s training must be present at foodservice at all times that food is being prepared. |
|
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 certified foodservice manager present in foodservice area with Servsafe manager’s training.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs at 67F, individual yogurts at 56F. These foods must be maintained at 41F or below. Pre-approved NSF/ANSI refrigerator must be purchased for use. Do not purchase or use unapproved household refrigerator.
VR required by 7/22/24.
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 . |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. No cup dispenser available for drinking cups. Need to get cup dispenser to protect cups from handling mouth contact surfaces or having them exposed to coughs, sneezes, dust, etc. |