|
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 PIC who has taken the serve safe course and is awaiting the testing date. - 0 -
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 a few food cold holding food temps out of compliance (see temp chart).
Observed few items stored over the cold holding line in the prep units. CDI - Items moved below cold holding line. Overfilled containers were split into two containers.
Observed one cooler reading over 45F. PIC stated during line checks they noticed a breaker had tripped for around 30 minutes. Cooler was turned back on and all food items were dropping in temp by the end of inspection. Ambient temp read 39F. - 1.5 -
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few dry storage items and shakers of seasoning without labels. Label as needed. All other areas of kitchen are properly labeled. - 0 - |