|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
1 point. The Person-In-Charge did not have a current/valid CFPM certificate. 2-102.12(A) Certified Food Protection Manager (core) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
0 points 6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at each handsink. Pf. No soap at main handwashing sink. Dispenser broken off wall, recommend getting a pump dispenser from the store until main dispenser is repaired. CDI-dispenser at sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
1.5 points. 3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Salad 54F, pickles 54F, chicken 53F, sauce 54F, The makeunit is not maintaining food temps 41F and below. Please make this a priority when planning to repair things in the kitchen. I will follow up in 3 days, 04-23-26. For today, the food that has been in the cooler 4+ hours need to be disposed of. Need to work out of the other cooler, and can use ice baths to help maintain temps during rush times. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
2 points. Repeat. 6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. Multiple live cockroaches in varied parts of the kitchen. This items requires a follow up in 10 days-you can text me a pic of pest control receipt to 336-542-7781. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
1 point. Repeat. Food handlers were missing a hair restraint(s) and beard guard. 2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
1 point. Repeat. Clean the exteriors of equip including door handles, catch pans, solid shelving and wire shelving. 4-602.13 Nonfood-Contact Surfaces: Nonfood Contact Surfaces of Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues |
|
50
|
1
|
Hot & cold water available; adequate pressure |
No |
Yes
|
No |
1 point. Repeat. The hot water at the warewashing sink only reached 99f. Manual warewashing of utensils at the warewashing sink requires a minimum of 110f. 5-103.11(B) - Capacity: Provide sufficient hot water to meet the peak hot water demands.-Pf I will need to follow up in 10 days, you can text a pic of your thermometer showing warmer water temp to 336-542-7781. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
0.5 points. Repeat, 0 points last inspection. 6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Floors need cleaning behind equipment and beneath sinks especially around floor drains. |