|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present lacks CFPM. - CDI - Owner with CFPM arrived while EHS typing up report.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw philly cheesesteak (beef) stored above RTE foods (tomatoes and gyro meat) in RIC. - CDI - PIC moved raw beef below RTE foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P - Observed household insecticide stored on MFU. Do not use household use only insecticides on MFU. Contact a licensed pest control operator as needed. - CDI - PIC voluntarily discarded household insecticide. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed gyro meat thawing at ambient temperature on shelving beneath prep table upon arrival. - CDI - PIC placed gyro meat in RIC to continue thawing under refrigeration. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - REPEAT - Observed bleach on MFU for purposes of making sanitizer but no chlorine sanitizer test strips available on MFU. Quat sanitizer test strips only available on MFU, but no quat sanitizer present. - VR - Verification required within 10 days to ensure chlorine sanitizer test strips or quat sanitizer have been obtained. |