|
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 onsite during inspection. Obtain food-protection manager certification (for example, ServSafe certificate).
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel at handsink in kitchen. -CDI- PIC provided paper towel. |
|
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 potato wedges holding below 135F in hot holding display case. -CDI- Because breakfast service lasts 3 hours (6am - 9am), EHS observed PIC discard potato wedges at 9am. PIC and EHS discussed TPHC procedures, and PIC decided to hold hot breakfast items (potato wedges, egg patties, sausage patties) on TPHC going forward, and will discard these items after breakfast service. EHS and PIC completed TPHC procedures during inspection.
-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 |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced cheese (cheddar and pepperjack) held at breakfast line at 54F. -CDI- At end of breakfast service (9am), PIC voluntarily discarded the cheese slices. PIC and EHS discussed TPHC procedures, and PIC decided to hold sliced cheese on TPHC going forward, and will discard these items after breakfast service. EHS and PIC completed TPHC procedures during inspection.
-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 . |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed high temperature dish plate not functioning. Replace battery or replace plate. **10 DAY VERIFICATION REQUIRED**
-REPEAT-
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf -Observed no quat sanitizer available at 3-compartment sink to wash/rinse/sanitize. PIC stated facility just ran out of quat, and more will not arrive until truck comes tomorrow. -CDI- PIC obtained chlorine/bleach, to be used as sanitizer at 3-compartment sink. EHS and PIC made 100ppm chlorine sanitizer solution and EHS provided PIC with test strips to use until quat sanitizer arrives tomorrow. |