|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
5
|
0
|
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. Observed bodily fluid kit, but no written procedures for handling vomit and diarrhea could be located. CDI-EHS provided MCPH vomit and diarrhea clean up poster.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed handsink behind front counter without hot water. Maintenance to be requested to fix hot water.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink by 3 comp sink that was blocked by multiple boxes, included a box inside the sink basin. CDI-PIC moved boxes to make handsink accessible. Repeat
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed empty soap dispenser at handsink by 3 comp sink. CDI-PIC placed liquid soap bottle by handsink. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed wings and other TCS foods below 135F in both hot boxes by the front counter. CDI-Temporary TPHC for hot food. PIC stated that food was placed at 10 AM and will be promptly discarded at 2 pm. Food in hot boxes was also warmer towards the front end of the hot boxes compared to the back closest to the employee side of hot boxes.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer without an thin probe, probe was located halfway up the thermometer needle. Establishments thermometer is too large to accurately measure pizza slices and wings. VR within 10 days. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed pizza cutter with melted handle. PIC stated an additional pizza cutter will be ordered. A clean pizza cutter in good repair was swapped out. |
|
55
|
0
|
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 bowing in ceiling above the 3 comp sink. |