|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. (1)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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- *Observed - No proof of training on foodborne illnesses and symptoms. Food employee unable to answer questions asked by EHS regarding employee health policy. *CDI - EHS provided training to employee as well as employee health policy agreement document to be read, signed and dated by all food employees.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf- *Observed - Handsink near entry of kitchen not operating. Repair to provide adequate amount handsinks for kitchen.
A Verification visit will be conducted within 10 days to verify that establishment handsink has been repaired, operational and accessible for employee use. |
|
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- *Observed - Scrambled eggs and potato’s HH below 135F. EHS discussed holding items using TPHC as breakfast is only open for 4 hours and all food is discarded upon breakfast conclusion. *CDI - PIC added items to TPHC procedures and will hold them on time moving forward.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - Single door standing RIC with tearing gasket. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Heavy Build up on Gaskets and on the bottom of inside the 2 Door Standing RIF. |