|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
28
|
1
|
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 spray bottle of degreaser not labeled. CDI by instruction. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a variance for specialized processes.-Pf
For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required.
No HACCP information provided .
Observed house made yogurt using a fermentation process. Discussed specialized processing and HACCP and Variance information and requirements to the PIC. Facility to DISCONTINUE house made yogurt and to use commercially prepared yogurt unless Variance and HACCP approved. Variance application and information emailed to operator.
For more information on how to request a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
32
|
1
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf - Observed house made yogurt using a fermentation process. Discussed specialized processing and HACCP and Variance information and requirements to the PIC. Facility to DISCONTINUE house made yogurt and to use commercially prepared yogurt unless Variance and HACCP approved. Variance application and information emailed to operator.
For more information on how to request a variance please visit: http://meck.co/FoodSafety |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some spices not labeled. Label all spices not easily recognizable. |