|
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 present during inspection. Repeat violation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Left a copy of vomit or diarrhea clean-up procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 (B) Wash hands after using the toilet room.- P Both men’s and women’s restrooms were without hand soap for staff and customers to wash hands in restrooms. Talked to district manager, Ron, who advised that he will return with hand soap for both bathrooms. This needs to be kept in stock at facility at all times. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cole slaw and tomato salsa in dispenser for customers was holding 48.7F. It must hold 41F or lower. These items were discarded. Do not use the unit unless they are holding food at 41F or below.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |