|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. PIC was not able to answer questions related to proper cold and hot holding temperatures, PIC was not able to answer questions on what sanitizer they use in the 3 compartment sink and spray bottles, how to use sanitizing test strips, or any questions related to the use of sanitizer in their 3 compartment sink for cleaning and sanitizing their cooking utensils and pans. CDI-EHS provided education
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No Certified food protection manager observed during inspection. -REPEAT-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided at front hand washing sink. CDI, disposable towels supplied. -REPEAT VIOLATION-
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cleaning towel and cleaning equipment stored in back hand sink. -CDI- items were removed. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer less than 50PPM in sanitizer spray bottle. CDI-EHS assisted PIC in adjusting concentration to 100ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth stored beside pizza oven. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using chlorine bleach as their chemical sanitizer but only had quat test strips. VR-A verification visit will be conducted within 10 days to verify that a chlorine test kit is at facility when chlorine sanitizer is being used. |