|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have active certification. CDI by instruction.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cloth stored in hand washing sink. CDI, cloth removed. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 TPHC used for breakfast according to manager. However, operator not able to locate written procedures and time chart not completed for today. Staff stated they had busy day. CDI, time provided on chart and new procedures emailed and completed while on-site.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 cloth stored on hand washing sink. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed stand up refrigerator not currently storing TCS food with ambient air temperature of 51 degrees F. Facility was going to store TCS food as food delivered on arrival. Other stand up refrigerator and freezer currently used to store TCS food. Follow up needed to ensure standing Hobart refrigerator calibrated. Observed split gasket on door of refrigerator . |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed employees manually warewashing equipment but detergent water was at 107 degrees F. CDI, to refill detergent vat with hot water greater than 110 degrees F when manually warewashing food contact surfaces and equipment. |