|
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 at the facility at the time of the inspection. Ensure that there is a CFPM present at the facility of all times of operation
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Follow written procedures for foods held using Time as a Public Health Control (TPHC). Food shall be marked to indicate the time that is past the point in time when the food is removed from temperature control. -Pf- Per facilities variance on TPHC, pizza sauce can be held out for 10 hours. Pizza sauce shall be marked with time of discard. Observed no start time or discard time on facilities TPHC pizza sauce. PIC stated that the sauce was made this morning. Approximately 4 hours prior. -CDI- PIC added start and discard time to the labelling for the TPHC sauce. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a sanitizer bottle with no sanitizer label present. Ensure that all sanitizer bottles are properly labeled to identify the contents. -CDI- PIC properly labeled bottle. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 1 bottle of unlabeled sauce. Ensure that all working food containers are labeled to identify the contents. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed 1 large stack of wet stacked plastic containers. Ensure that all equipment is air dried prior to stacking together. |