|
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 no certified food protection manager on site during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 less than 10ppm chlorine sanitizer solution in 3-compartment sink, used as sanitizer basin. -CDI- PIC drained basin and remade to 200ppm quat sanitizer.
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 |
|
27
|
1
|
Food additives: approved & properly used |
Yes |
Yes
|
No |
3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P- Observed Ginkgo Biloba in facility, stored among customer food and listed on menu. This additive is unapproved. -CDI- PIC removed additive from shelves and stated they will not be used for customers. -EHS will follow up to ensure it is removed from menu. -REPEAT- |
|
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 on premises. Obtain functioning thermometer. -10 day verification visit required- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in 0ppm sanitizer bucket (PIC stated bucket was filled with soap). -CDI- Bucket was drained and refilled with 200ppm quat sanitizer. -REPEAT- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
-Observed door handle on tall RIC broken. -REPEAT-
-Observed dish machine not properly dispensing chlorine sanitizer (reading at 0ppm chlorine). Facility currently uses quaternary sanitizer at 3-compartment sink to wash, rinse, sanitize. -Repair dish machine. |