|
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 Only employee at establishment stated she was not manager and did not handle food. Food was being served during inspection. Employee present also did not know about health policy information, cold and hot holding temperature requirements for TCS foods, and what sanitizer concentration is supposed to be. Ensure that the person in charge knows the rules regarding food safety and handling. CDI - Employee educated on rules. Establishment must ensure that employees present know the requirements of the Food Code to ensure food is served safely. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Only employee present did not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Only employee present at establishment could not provide establishment's employee health policy. CDI - Store e-mailed sample policy to use. REPEAT |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at 2 hand washing sinks. Hand washing sinks must be equipped with paper towels. REPEAT // 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Box of disposable cups stored on top of hand washing sink beside soda machine. Maintain access to hand washing sinks. Do not block hand washing sinks. CDI - Box removed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black moldy buildup on all soda nozzles at soda machine. Clean soda nozzles more frequently. |
|
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. Box of disposable cups stored on top of hand washing sink. Do not store single-use or single-service articles where they are exposed to contamination. CDI - Box removed by employee. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Broken baseboard beside mop sink. Repair. // 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. Soda syrup spilled on ground underneath soda syrup boxes. Floors underneath equipment need to be cleaned. 0 pts. |