|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. - REPEAT - Observed no certified food protection manager present during inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf - Observed water to be turned off at only handsink in kitchen due to small leak. Per PIC, facility is utilizing dump sink for handwashing. Do not use dump sink for handwashing. Do not turn off water to handsink due to leak. Repair leak. - CDI - PIC turned water on to properly supply water to handsink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - Observed quat sanitizer concentration of 50ppm at 3 compartment sink with dishes in the wash bay. Quat sanitizer must be maintained between 200-400ppm. - CDI - PIC added sanitizer tablets to bring quat sanitizer up to proper strength. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed employee preparing customer beverages without a hair restraint. Ensure all employees handling food and/or beverages uses hair restraints. |
|
49
|
0.50
|
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 food residue and debris on the inside and outside of refrigeration units. Clean and increase cleaning frequency to maintain clean. |