|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No staff present that is a CFPM (Certified Food Protection Manager)
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Operator recontaminated hands at hand sink faucets after washing, and did not re-wash hands when verbally corrected. CDI- hands re-washed after second verbal reminder. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No disposable hand towels at hand sink. Disposable hand towels stored near rear door of unit, hand sink installed at front of unit. CDI- towels brought to hand sink. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .Thin probe thermometer not available. Obtain and send verifying photo to inspector within 10 days. Text photo to 704-621-0336. |