|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. All food protection manager certificates have expired. -REPEAT- -1 point-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink next to ice machine. CDI - Soap was provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink next to ice machine. CDI - Paper towels were provided. -1 point- |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Written procedures could not be found for half/half being held on TPHC. Establishment uses TPHC to store half/half at coffee bar. Start and end times are tracked using digital timer located behind counter top. CDI - New written procedures were created during inspection. Maintain written procedures for items being held on TPHC. -0 points-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of dust on lids of steam well used to hold hot soups. Recommend higher frequency and more thorough cleaning. -0 points- |