|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during inspection. -REPEAT-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed mac and cheese holding below 135F, sitting on countertop and stored at ambient temperature. PIC stated mac and cheese was reheated less than an hour ago, then placed a portion of them into the steam table, and kept the remaining mac and cheese at room temperature to refill the steam table once the mac in the table run out. -CDI- PIC reheated the mac and cheese to 165F.
REPEAT
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed saw used for cutting oxtail stored outside next to grill, not underneath protection. PIC stated he recently purchased saw for cutting oxtail. -EHS stated saw must be placed inside to protect food from contamination during preparation. PIC agreed to move saw inside. |