|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. 0 points deducted as establishment has 210 days from the date the permit was issued until this citation will be deducted for points. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, PF - Manager of food service was not able to show EHS an employee health policy regarding the "big 5" symptoms and "big 6" illnesses that must be reported to the person in charge for potential exclusion/restriction. CDI - Establishment e-mailed sample policy and given Mecklenburg County employee health poster. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have a written policy regarding the clean-up of vomit/diarrheal events. CDI - Establishment e-mailed sample policy to use. 0 pts. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Hand Drying Provision - PF - Repeat - No paper towels present at hand washing sink beside dish machine. Hand washing sinks shall be equipped with paper towels for employee hand washing. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Milk in iced dispenser unit measured 44F. TCS foods in cold holding shall measure 41F or less. CDI - Milk put on temporary TPHC and will be discarded at 10AM. Recommend establishment use time as a public health control for breakfast bar items. Establishment e-mailed TPHC form. 0 pts. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Sausage was cooling in bottom of sandwich cooler. TCS foods shall be cooled in equipment that is designed for rapid cooling, such as a freezer. CDI - Sausage moved to upright freezer and measured 60F after cooling for 2 hours. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing - PF - Establishment does not have a testing method to measure the final rinse temperatures of both dish machines. Establishment needs irreversible temperature indicator to be able to measure final rinse temperature. CDI - Manager educated on new requirement. This will be deducted for points next inspection if not in compliance. |