|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No serve safe CFPM on-site during time of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
*REPEAT* 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels or alternative drying method available at both back area handsinks. *CDI - PIC refilled paper towel holder and dispenser with paper towels.
6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - No hand soap at back handsink next to dish machine. *CDI - PIC refilled hand soap dispenser.
*REPEAT* 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf - *Observed - One handsink in back area with employee drink inside the basin, Observed the other handsink in back area with spray nozzle to spray bottle inside the basin. *CDI - Employee removed employee drink from inside of handsink, PIC removed spray nozzle from inside handsink. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
*REPEAT* 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Multiple boxes of to-go cups and lids stored on the floor in the back area across from dry storage rack. *CDI - Due to lack of shelving space PIC placed boxes onto plastic crates raising items off of the floor. |