|
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 on site.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
4-101.16 Sponges may not be used in contact with cleaned and sanitized or in use food contact surfaces. Observed Sponge used to clean meat sink. CDI- Removed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 cutting board stored behind sink. chicken was prepped at sink. CDI- Cutting board taken to be cleaned. |
|
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 bins housing flour, sugar in need of cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed mop sink in need of cleaning
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 tiles in mop sink damaged. |