|
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 no certified food protection manager on premises during inspection. -REPEAT-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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. -Observed towel stored in front handsink at start of inspection. -CDI- Food employee removed towel to make handsink accessible for use. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
-Observed incomplete written procedures for food held on TPHC (procedures did not state which food items are held on TPHC). From conversation with PIC, EHS determined all items in hot boxes (chicken wings, pizza slices) and items on roller grill (hot dogs, sausages, taquitos) are held on TPHC. PIC stated food in hot boxes are held on 2-hour TPHC, and food on roller grill are held on 4-hour TPHC. -CDI- During inspection, PIC fully completed TPHC procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
-Observed no time stamp for any food held on TPHC at start of inspection (chicken wings, pizza slices, hot dogs, sausages, taquitos). -CDI- PIC verified when food items were initially placed on TPHC and properly added time stamp to all items, listing the start/discard time. |
|
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 buildup of food debris along interior of reach-in coolers and reach-in freezers. Increase frequency of cleaning to prevent buildup. |