|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC lacks food protection manager certification. No point deduction due to being within 180 day grace period since transitional permit issued.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. - Pf - Observed handsink nearest entry to kitchen lacking soap. - CDI - PIC provided soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - REPEAT - Observed both handsinks in kitchen lacking paper towels. - CDI - PIC provided paper towels. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed chlorine sanitizer of 0ppm at dish machine while being actively used to wash dishes. - CDI - PIC primed sanitizer. Observed correct chlorine sanitizer concentration of 100ppm after multiple runs. Ensure sanitizer concentration is checked frequently.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed multiple TCS items holding above 41F in flip top unit (see temperature chart). - CDI - PIC voluntarily discarded all TCS items held in unit longer than 4 hours. PIC relocated all other TCS items. PIC lowered temperature of unit; observed ambient temperature drop below 41F before end of inspection. - NOTE: No point escalation due to improvement noted in cold holding. Full point deduction will occur at next inspection if cold holding issues persist.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - REPEAT - Observed feta cheese mixture dated 4/18 and dolmades dated 4/13 in lowboy unit. - CDI - PIC voluntarily discarded both items.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed folding door/window that represents an exterior wall to facility open upon arrival. If folding door is to left open, protection against entry of insects and rodents must be provided. Examples of types of protection against entry of insects and rodents include mesh screens, air curtains, or fly fans. - CDI - PIC closed folding door and stated fly fan will be used in the future. |