|
2
|
0
|
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 on-site during time of inspection. NOTE: No points deducted, establishment is still within 210 days since opening.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
*REPEAT* 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
*Observed - No hand soap or paper towels in dispensers at kitchen handsink. *CDI - PIC provided paper towels and hand soap to handsink. |
|
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 - No written procedures for TCS Foods held using TPHC. *CDI - EHS provided establishment with TPHC procedures form via email.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- *Observed - No digital thin probe thermometer on-site during time of inspection. PIC ordered new one scheduled to arrive tomorrow. EHS will conduct a verification visit within 10 days to verify establishment is in possession of thermometer. |