|
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 onsite during inspection. (-0)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bagged linens blocking access to back hand sink. CDI- PIC removes bag from front of hand sink. (-1) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed incomplete written procedures for TPHC onsite. No pints taken due to proper method executed, with time labels observed, and written instructions for employees to discard after the 4 hour window. TPHC template attached for General Manager to fill out and keep for their records. (-0)
Template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen breakfast sandwiches thawing at room temp on prep top. CDI- PIC moves to RIC. EHS advises on approved thawing methods. (-.05) |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed probed food thermometer 10 degrees off from displayed reading on both of EHS thermometers; EHS thermometers read 4F inside RIF, facility thermometer reads 16F after more than 30 seconds. Replace thermometer at earliest opportunity. 10 day VR required. (-.05)
For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
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 cloths in 0PPM quat mixture. CDI- Sanitizer refilled to 200PPM to store wiping cloths. REPEAT. (-.05) |