|
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 Certified Food Protection Manager on site during inspection. Facility has until 11/10/25 to certify.
0 pts.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cut tomatoes and cooked lobster in top of prep unit holding above 41F during inspection. PIC unable to verify how foods entered the temperature danger zone. Cut tomatoes had been in unit overnight, and cooked lobster had been in unit for less than three hours. Ambient in unit maintaining 36F. CDI - PIC voluntarily discarded tomatoes. Lobster placed in RIF to rapidly cool.
1.5 pts.
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 probed thermometer on site during inspection. Acquisition required. 10 day VR required.
0.5 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed no employees donning proper hair restraints while working with customer foods during inspection. Ensure all employees don proper hair restraints.
0 pts. |