|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed CFPM certificate with an expiration of October 2020. Beginning on July 1, 2021, the previous memo and guidance will be rescinded. Point deductions for an expired CFPM certificate will be assessed after this date. This memo does not change the guidance that allows new establishments 210 days to receive a CFPM certificate or allows an establishment under a transitional permit 180 days to receive a CFPM certificate as stated in 15A NCAC 18A .2659. -REPEAT- -1 point- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep gouges and staining. Recommend replacing or resurfacing.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Non FOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wood boards used on carts to hold packaged meats. Recommend replacing with nonabsorbent and cleanable materials. -0.5 points- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soap dispenser at hand washing sink with broken top. Establishment is using plastic wrap to cover opening. Recommend replacing.
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 build up of dust on vents in meat prep area. Recommend higher frequency and more thorough cleaning. -0.5 points- |