|
2
|
0
|
Certified Food Protection Manager |
Yes |
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. Front counter employee stated it was the managers day off.
CDI - CFPM manager arrived on scene half way through to walk the inspection with the EHS. PIC stated they were the only CFPM at the facility and that they have been trying to get additional ServSafe managers.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw ground beef to be stored on a shelf directly above containers of raw shrimp and raw salmon in the 2 door RIC.
CDI - PIC moved raw ground beef to bottom shelf, adjacent to the other raw products.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed an insert container of raw ground beef to be stored on a shelf directly above a package of fully cooked chicken tenders in the 2 door RIC.
CDI - PIC moved raw ground beef to bottom shelf and fully cooked chicken tenders to an upper shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of pre-portioned cups of tzatziki sauce to be overfilled in the cookline opentop refrigerator, leaving the top layer of cups above the refrigeration level and at temperatures of 46-50F. Employees stated that they had filled the container up prior to opening and all pre-portioned cups are from a bulk bin in the WIC.
CDI - Out of temperature cups moved back to WIC to rapidly cool and education provided on over stacking.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed a scoop used for a container of tuna salad in the cookline lowboy to be stored with its handle in direct contact with the food inside.
CDI - PIC removed scoop and placed at 3 compartment sink to W/R/S. |