|
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 CFPM in establishment during inspection. -0 points-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown substances in kitchen. PIC identified contents to be sanitizer. CDI - Bottles were emptied. -0 points- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed water at three compartment sink only able to reach a temperature of 102F. Handwashing sink in kitchen was able to maintain a temperature of 101F. PIC has been advised to correct three compartment sink so that a minimum water temperature of 110F can be achieved. A verification will be conducted by October 6th, 2025 to determine if establishment is in compliance. |