|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
*REPEAT* 2-101.11 (A) PIC shall be present during all hours of operation. -PF- *Observed - No PIC onsite during time of inspection. *CDI - PIC arrived onsite in the middle of EHS inspection. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
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. *CDI - PIC that is a CFPM arrived onsite during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
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 employee health policy training during inspection. PIC stated they don’t really provide a training regarding employee health policy. *CDI - EHS provided copy of employee health policy agreement. PIC had all employees read, sign and date document.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
*REPEAT* 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 - Establishment holding pooled eggs for donut batter on time with label indicating 11AM-3PM in standing RIC. Also batter containing raw egg in ambient temperature. PIC did not add item to written procedures before holding item on time. PIC will also hold batter containing raw egg on time moving forward. *CDI - PIC added items to TPHC procedures.
Observed items previously discovered to be held on time with labels and procedures. No increase to points deducted due to severity and improvement as procedures are available and being used for foods from previous inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Handle to ice scoop and handle to Panko scoop in contact with the containers contents. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of large plastic containers. |