|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
No certification held by person in charge.
Discussed ability to take exam online as long as it is proctored.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P.
Quat sanitizer at 3-compartment sink dispenser was reading 100ppm or less. Utensils had been washed and were air drying in this bay. PIC mixed chlorine based sani packs and the bay was filled to 100ppm chlorine. Sani buckets were also filled with proper concentration. PIC will contact the dispenser company to calibrate/repair the dispenser but has numerous sani packs to use until then. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Sanitizer bottle was at 0ppm. Solution was discarded and refilled with 100ppm chlorine. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer bucket with rag was reading 0ppm. Bucket was refilled with 100ppm chlorine. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of napkins and sub bags on the floor in the back room. Move to shelving. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Lighting above preparation area and preparation sink and also above the 3-compartment sink was 11ft candles. It should be 50 ft candles above prep areas and at least 20 foot candles above utensil wash areas. Change out light bulbs, replace burned out bulbs. |