|
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 food protection manager certification in establishment during inspection. PIC demonstrated knowledge via answering questions during inspection and having no priority violations. REPEAT.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as cleanup poster.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three (3) buckets of in use wiping cloths held at 0ppm QAC. Per conversation with PIC, sanitizer dispenser pump was observed with low levels. CDI - PIC replaced sanitizer dispenser pump with full pump and set aside wiping cloths held at buckets to be remade. REPEAT. |
|
55
|
0
|
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. Observed one (1) broken floor tile adjacent to dish machine. Replace as needed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Provide required lighting intensity. Observed low light level at dining area and mop sink during inspection. CDI - Repair personnel were observed working during inspection; required light level was observed at prep areas in kitchen prior to the end of inspection. |