|
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 onsite during time of inspection. Establishment is within 280 days of opening, therefore, is not required to have one yet. - 0 points -
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Hot dogs, chili and pizza all below 135F, see temp chart for details. *CDI - PIC is placing food on 4 hour time hold. Times were placed on TCS foods.
Concessions are open from 4:30 - 8:30 pm EHS emailed PIC TPHC procedures to fill out and keep onsite.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- *Observed - No thin probe thermometer onsite during time of inspection. A verification visit will be conducted within 10 days to verify establishment is in possession of a thin probe thermometer. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No test strips onsite during time of inspection. A verification visit will be conducted within 10 days to verify establishment is in possession of test strips. |