|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed no certified food protection manager present. PIC could not locate certificate. Facility has 210 days from permit issuance to comply before point deductions occur. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed staff with inadequate knowledge of the Employee Health policy and what symptoms/illnesses to report. CDI: education provided; provided PIC with another copy of acknowledgment form and poster. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed no procedures for the cleanup of vomiting and diarrheal events. CDI: provided PIC with another copy |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
Observed employee leave MFU and return back and proceed to preparing to go orders without changing gloves and washing hands. CDI: education provided; hands washed.
Observed PIC handling money with gloves on and then remove gloves to prepare to go orders without handwash. CDI: education provided; hands washed properly.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed several instances when employee was changing gloves with handwash in between after switching tasks. CDI: education provided; hands washed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels provided at handsink. CDI: paper towels brought from personal truck and provided. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
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 .
Observed jerk chicken in steam table and chicken patties in hot box hot holding < 135F(see temp chart). CDI: both products reheated to proper temp. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no strips available for testing chlorine sanitizer.
VR required within 10 days. |