|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. PIC has a Food Handlers Certificate and has registered for the Manager's certification exam on October 2nd according to available documentation. -REPEAT- -1 point-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink next to kitchen entrance with no hot water. Water temperatures did not exceed 79F. CDI - PIC was able to restore hot water to handwashing sink during inspection and temperature was measured at 109F. Hot water temperature at three compartment sink was measured at 117F. -0 points- |
|
24
|
1.50
|
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 no written procedures for food being held on TPHC. Establishment prepares food, uses TPHC to hold prepared food on prep table, and discards after 3 hours. Start and discard times are tracked using date stickers for each item. Kitchen is open from 10AM - 1PM. CDI - Written TPHC procedures were prepared during inspection and e-mailed to PIC. -1.5 points-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed abundance of refuse and building materials stored in dumpster enclosure. Discard items not necessary to operation or maintenance. -0 points- |