|
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 CFPM was onsite during the inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed broken paper towel dispenser at handwash sink. According to PIC, they have been using cloth towels to dry their hands and establishment does not have additional rolls of paper towels. VR within 10 days to check for functional paper towel dispenser. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed RTE cubed ham, shredded cheese, boiled eggs, and other TCS foods above 41F in reach in fridge. Reach in also had an ambient air temperature of 48F. CDI-PIC voluntarily discarded food and moved unopened, processed foods to reach in freezers. Hotel maintenance called refrigeration company for service. VR within 3 days to check the cold holding capability of reach in fridge.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 unopened stacks of cups in a cardboard box stored on the floor. PIC moved cup stacks to shelves. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Observed no testing strips for 3 comp sink and for chlorine dish machine. EHS used their own test strips for both 3 comp sink and chlorine dish machine and both sanitizers had proper levels of concentration respectively. VR within 10 days. |