|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site at all times of food preparation and handling. -REPEAT-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink in kitchen area during inspection. -CDI- PIC re-supplied dispenser with paper towels. -REPEAT- |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
-Observed no written procedures for pizza sauce held on TPHC during inspection (observed variance for 8-hour extended TPHC). Observed pizza sauce missing time stamp to indicate what time it was removed from temperature control/ discard time.
-CDI - EHS provided TPHC template and observed procedures completed during inspection. PIC verified when sauce was removed from WIC and properly labeled sauce container with TPHC start/discard time.
-REPEAT-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |