|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No proof of training available during time of inspection. *CDI - EHS provided copy of Employee Health Policy Reporting Agreement. PIC had food employee read, sign and date document.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
24
|
1.50
|
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- *Observed - Establishment using TPHC without written procedures and times labeled to identify when TCS food items held on time were removed from temperature controlled environment. *CDI - EHS provided TPHC procedures. PIC filled out written TPHC procedures and posted stubborn onsite. EHS educated PIC and food employee on proper TPHC procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- *Observed - No thin probe thermometer available onsite during time of inspection. |