|
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 CFPM onsite. PIC is still knowledgeable of operation and food safety processes at facility. (-1)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed no date marking inside display case for TCS foods, such as soft cheeses.
CDI- PIC explains their new date marking procedure is to enact total turnover of items in case every 6th or 7th day, depending on vendor delivery. All items remaining from previous delivery which have been opened are disposed of and replaced with new stock. EHS advises PIC to label display case with the expiration date for all items inside. PIC labels display case during inspection. (-1.5) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed used wiping cloths hanging on sides of hand sink splash guard.
CDI- PIC removes cloths and EHS advises on proper storage of wiping cloths in sanitizer. (-0) |