|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with CFPM certificate with an expiration of 8/5/2020. No points deducted. NCDHHS Memo states: Immediately effective, May 27, 2020, and until this memorandum is rescinded or replaced, establishments with a Person in Charge (PIC) present with a CFPM certificate that has expired since March 1, 2020, should be marked OUT and assessed zero (0) points on the inspection form. This does not absolve the permit holder’s responsibility to have a PIC present per Section 2-101.11 during routine operations, nor does it absolve them from maintaining their PIC duties per Section 2-103.11 of the NC Food Code Manual. -0 points- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar area dish machine with a chlorine sanitizer concentration of 0 ppm. The PIC was able to correct the issue of a broken sanitizer line. Chlorine sanitizer concentration corrected to 50 ppm. Recommend frequently monitoring sanitizer concentrations using test strips to determine if dish machine is operating correctly. -1.5 points- |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth on side of sanitizer bucket near deli slicer. CDI - Wiping cloth was returned to sanitizer. -REPEAT- -0.5 points- |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils stored in water with a temperature of 92F at prep line. CDI - PIC reheated water to 135F on grill top. -0.5 points- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee beverage container stored on prep table near breading station. Recommend designating an area for the storage of employee food and drinks that will not contaminate food, utensils, or food contact surfaces. -0.5 points- |