|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.
Observed no CFPM onsite and PIC working in kitchen without sanitizer for dishes, proper test strips, without soap at hand sink, or written procedures for TPHC. (-1) |
|
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 CFPM onsite. (-1) |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
10 DAY VR.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no verification method for ensuring staff are trained on the employee health policy. Sign and return the form to EHS via text or email within 10 days. No points taken due to correct answers to questions by PIC. (-0)
Form here:
English- https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement
https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no hand soap in kitchen, PIC stated it had not be supplied all day.
CDI- Bar hand soap obtained from downstairs supply. EHS advises facility to procure pump hand soap at earliest possible opportunity. Food service should not begin prior to food handlers washing hands at supplied hand sink. (-1)
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed a bag of belongings in hand sink basin.
CDI- PIC clears items from basin. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed no sanitizer in use at sanitize basin. PIC states the quat usually used has run out and not be delivered yet.
CDI- EHS provides education on use of chlorine bleach for sanitizer. EHS provides a few test strips and oversaw basin set up with 100ppm chlorine. (-1.5) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
10 DAY VR.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed no written procedures for TPHC onsite. PIC should complete the form and return signed copy via text or email to EHS within 10 days. (-1.5)
Form here:
English-https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
Spanish-https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed multiple wet wiping cloths on prep top without sanitizer bucket set up for their storage.
CDI- EHS provides education and oversees sani-bucket set up. (-0.5) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no chlorine test strips when chlorine is the only sanitizer available onsite.
CDI- EHS provided small temporary supply. A follow up visit will be made to ensure establishment has proper test strips. (-0.5) |