|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
-REPEAT-
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM on premises during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
-REPEAT-
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf-
Observed pizza pan in handwash sink by turbo chef oven. CDI - PIC moved pan to 3-comp sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Observed dried food debris and splash residue in customer use microwave oven. Increase cleaning frequency of microwave. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf-
Observed no thin probed thermometer on site during inspection. Acquisition of calibrated, thin probed thermometer necessary. 10 day VR required (8/14/26). |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flying insect at front of facility near door. Increase pest control visits as needed to preclude entry of pests. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed food debris and splash residue on exterior and bottom interior surfaces of reach in coolers and reach in freezers. Clean as needed. |