|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility still within 210 day opening period; must obtain CFPM certification within 210 days from permitting date.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen.
Bbq skewers held near fryer for finishing must be kept at 41 or below. CDI: PIC instructed to keep skewers on ice to maintain 41 or below until cooked. |
|
43
|
0
|
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.
Spoon stored inside rice cooker; CDI: demonstrated proper storage for in-use spoon. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Two plastic containers still wet and stacked. CDI: instructed Dishwasher to ensure dishes are cleaned and dried completely prior to stacking. Wet dishes rewashed and stacked properly to dry and drain. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Ceiling tiles in dish area and near hood are damaged; repair or replacement required. |