|
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 Certified Food Protection Manager present during inspection. ServeSafe manager must be present at all times. REPEAT*** (1 pt)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed large amount of ice dumped in the hand sink upon arrival. Hand sinks may not be used for anything other than hand washing. (1 pt) |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed rags stored in direct contact with rice noodles. PIC stated that the rags were to help keep them moist. -CDI- PIC removed the rags and voluntarily discarded the noodles. (1 pt) |
|
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 cooked carrots and cooked potatoes that were said to be held on time without any time stamps or written procedures available during inspection. -CDI- PIC voluntarily discarded the necessary items and EHS sent TPHC form to PIC. (1.5 pts) |
|
55
|
0.50
|
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 large amounts of dust build up on the ceiling tiles and vent covers above the 3 comp sink and prep areas. Increase cleaning frequency. REPEAT*** (0.5 pts) |