|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with ANSI food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Employee was using Orange Force chemical to clean bowl and then placed bananas in bowl. Only use chemicals according to manufacturer’s instructions. Label states it is not for food-contact surfaces. CDI - Bowl taken and washed in dish machine. |
|
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 Establishment must acquire max/min thermometer or irreversible temperature indicator strips for high temp dish machine. // 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Quat test strips at establishment expired in 2021. VR - Verification required within 10 days that establishment has acquired thermometer or temperature strips for dish machine and new quat test strips. |