|
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 PIC with no certified food protection manager certificate. Obtain food protection manager certificate. Facility 210 day grace period expired as of 04/22/2025. PIC demonstrated knowledge by answering questions during and after inspection. REPEAT.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands effectively during start of preparation for an order. However, PIC disengaged handsink faucet with barehands. CDI - EHS and PIC reviewed handwashing requirements and EHS observed effective corrective handwashing. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sanitizer spray bottle with fading label at concentration of greater than 400 QAC. CDI - EHS relabeled bottle and diluted sanitizer to a strength of approximately 400 ppm. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (paper plates) with exposed food contact surfaces. CDI - EHS inverted plates to prevent potential contamination. |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at 89F at start of inspection. PIC observed hot water heater unplugged beneath sink. CDI - PIC reconnected water heater. Water was observed at sufficient temperature prior to the end of inspection. |