|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified PIC on site. Trunk the PIC has a certificate at other location and the Servsafe certified manager’s certificate is on site, but they are not. Facility has 210 days for compliance from permit issue date.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the 1 dr Prep cooler between 43-45F. TCS items were pulled put in the WIC on ice. 1/6 pans were put in bus tubs on ice. Items were put on TPHC for 6 hours and if not used by closing later, they will be discarded. PIC called service person for the cooler. They will be out tomorrow. VR (verification required) within 3 days
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Menu has the reminder statement for raw or undercooked foods, but needs the DISCLOSURE portion. “These items may be served raw or undercooked.” This statement should be added to the menu before the next printing. Contact your inspection before printing new menus. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one red sanitizer bucket on the cook line floor. CDI by placing on lower shelf. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf. Observed 4 large stock pot that don’t fit in the 3 comp sink compartment. VR Provide an SOP (standard operating procedure) for cleaning the pots. PIC has an SOP for his other locations.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no Chlorine (bleach)test strips for sanitizer buckets or ware washing. Dish machine is a high temp model. VR for test strips |