|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed no one in the facility with knowledge of foodborne illnesses or where it is posted. CDI. Provided PIC with one. Repeat. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in cleaned dish area. CDI.PIC removed. Repeat. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
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. Observed no thermometer in the facility for measuring hot water. REPEAT.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility for testing sanitizer.
4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed water used for sanitizing in dish machine at 155.5F. Unit fixed.
CDI.PIC ordered new ones. |
|
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 paints falling off from kitchen ceiling. NEEDS TO BE REPAIRED. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees drinks stored directly above prep table. CDI. PIC REMOVED. |