|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF EHS observed no PIC present during beginning of inspection. CDI - PIC arrived during inspection. (0) |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM during inspection. REPEAT. (1)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
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 EHS observed no time stamps for hot/cold items on breakfast buffet. EHS observed proper procedure posted. EHS discussed procedure with PIC and food employees. Food employees and PIC exhibited no knowledge of procedure for TPHC. Food employee stated they were instructed to place food on buffet and discard at end of service. Facility runs buffet from 6:30-9:30am. EHS provided education on procedure. PIC stated when EHS returns for verification visit they will review procedure with EHS to ensure there are no gaps in training. PIC stated this procedure will be provided to staff. EHS observed food being discarded due to service ending prior to end of inspection and prior to exceeding four hours. 10-DAY VR required to asses long term compliance. (1.5) |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed items on buffet such as granola and other toppings unlabeled. EHS advised to label all working containers of food. (0) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf EHS observed no max/min thermometer on site for testing max temperature. 10-DAY VR required. (0.5) |