|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager on duty during inspection. A certified food protection manager must be present during all hours of operation. (1 pt)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed items being held on TPHC without the time they were placed on time and the time they are required to be discarded. PIC stated that they use TPHC for quality and for safety. -CDI- PIC placed the times start time and discard times on the necessary items. (1.5 pts) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair.
Observed standing freezer unit out of order. PIC stated that they are working on completely removing the unit. (0 pts) |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed a nozzle attached to the hose in the can wash sink while under continuous pressure and without a secondary backflow device attached to the Y connector. -CDI- EHS educated the PIC on backflow prevention and the water was turned off and the pressure was released.
5-205.15 Maintain a plumbing system in good repair.
Observed handsink with only one setting of water temperature, and the sink had a temperature of 130F. Have the hand sink serviced to lower the temperature so employees can comfortably wash their hands. (1 pt) |