|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during inspection. A Certified Food Protection Manager shall be onsite during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation REPEAT |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P: employee donned gloves without hand wash before serving customer food from hot box. Employee used utensil to handle food. Employee was previously waiting on customers at check out. CDI- discussion with employee about proper times to hand wash. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Repeat-Observed cup stored in hand sink at the back area. CDI. But was removed. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food items behind service counter without the use of hair restraints. Use hair restraints to prevent hair from contacting exposed food, equipment and utensils. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Repeat- Observed tongs and pizza roller stored in dish with build up. Repeat |
|
49
|
0
|
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 cleaning needed in micro wave and cheese dispensers. |