PETE'S RED HOTS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed PIC with an expired Food Protection Manager Certification. A CFPM shall be on-site during all hours of expiration. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of hot dog buns and a grocery bag of hot dog buns being stored on ground. CDI: Employee placed items on table.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed PIC with an expired Food Protection Manager Certification. A CFPM shall be on-site during all hours of expiration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili in foil pan above griddle at 109° CDI reheated to 176 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf observed facility holding coleslaw on TPHC. Facility provided written procedures, but time was not marked when THC started or when it will end. CDI time enterED

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- PIC was unable to provide documentation of being certified in a food protection managers course. Unit has 210 days from issuing of permit to obtain the certification.

4-702.11 Before Use After Cleaning - P- Observed PIC use thin probe thermometer, hanging from person, without properly ensuring the item was cleaned before use. CDI- PIC was informed of the violation and educated on when the thermometer shall be cleaned. PIC provided probe wipes by the end of the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed slaw and cheese both 44-45 F in an ice bath. CDI - Placed items on four hour tphc. PIC was informed all TCS foods must be cold held at 41F or below. NOTE: This is the units first inspection in 2019 and per state memo no point deduction shall occur for the first out of compliance documentation. However, Point deduction will occur if the violation is noted again during an inspection. EHS provided PIC with a 4hr MCPHD tphc form.