|
2
|
1
|
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 time of inspection.
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 |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels or other drying alternative at handsink. *CDI - PIC provided papertowels. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- *Observed - No sanitizer step in place during the wash, rinse and sanitize process. EHS educated PIC on importance of having a sanitizer during this process. PIC stated they will get bleach for the wash, rinse, and sanitize of today and future food contact surfaces and utensils. EHS gave business card and will receive photo confirmation by end of day to verify establishments possession of bleach for sanitizing.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
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 - Pot of rice held in ambient temperature environment. PIC stated the food is only out of temperature controlled environment for less than 4 hours. EHS talked with PIC about holding food using TPHC. PIC approved and appreciated idea and will use this going forward. *CDI - EHS emailed TPHC procedures which are also provided at the link below. PIC placed start and end time on TCS product.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - 3 large metal pots of Rice stored on the floor upon EHS arrival. *CDI - PIC removed pots from floor. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Box of Single service plates and containers stored on the floor in dry storage area. *CDI - PIC placed boxes on shelf raising them 6 inches above the floor. |
|
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 test kit available during time of inspection. Establishment was not using sanitizer and shall use sanitizer going forward. |