|
24
|
0
|
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. PIC could not locate TPHC written procedures during inspection. CDI - PIC e-mailed blank TPHC template to fill out. 0 pts.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer bottle measured above 400 ppm. Quat sanitizers shall be 150-400 ppm. CDI - Employee diluted bottle until it was 300 ppm. |
|
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. Employees with beards need to wear beard restraints. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Contact chemical company to adjust sanitizer dispenser so it dispenses at 150-400 ppm quat. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface cutting board attached to sandwich cooler. 0 pts. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor is chipping/not smooth and easily cleanable in kitchen. Repaint/resurface floor so it is smooth and easy to clean. // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean wall behind 3-compartment sink and clean floors underneath plumbing and equipment. |