|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM. **NO POINT DEDUCTION AS FACILITY IS NEWLY PERMITTED AND IS STILL WITHIN 210 DAYS GRANTED TO OBTAIN CFPM. -0-
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 |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed handsink in bathroom with no paper towels. -CDI- PIC replenished paper towel stock.
6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at bathroom handsinks. CDI-EHS provided PIC with hand wash signs to post. **REPEAT** -1- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed whole milk and half and half above 41F in front RIC. Observed housemade garlic in oil above 41F in back RIC. -CDI- PIC moved milk to stand alone RIC to rapidly chill. PIC discarded housemade garlic in oil. -0-
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 . |