|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF No manager present during inspection. Ensure there is a designated person in charge that has responsibility regarding ensuring food is prepared safely, employees not working while ill, food-contact surfaces are properly washed/rinsed/sanitized, etc. Establishment was operating with no functioning 3-compartment sink so dishes weren’t being properly washed. CDI - Employees present were educated on having a PIC present during all times and educated on when to close establishment. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification.
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 |
6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand sink by 3-compartment sink. No soap in restrooms. Soap must be available at all hand washing sinks. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. In-use tongs for roller grill had not been properly washed/rinsed/sanitized in over 4 hours. In-use utensils that contact TCS foods must be washed/rinsed/sanitized at least every 4 hours. CDI - Employees educated on frequency of washing in-use utensils.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Chemicals stored on prep table. Prep table is for food preparation. Do not store chemicals and other items on prep table. CDI - Employee moved chemicals. 0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Disposable cups stored in outside storage building. Do not store opened cups in building. Only store unopened boxes of disposable items in storage building to prevent potential contamination from pests. 0 pts. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Leak present at 3-compartment sink. Employees have been instructed not to use sink due to significant leaking water. Establishment must repair sink. Establishment has elected to voluntarily close until the sink is repaired. VR - Verification required within 3 days to check if sink is repaired. |