|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. Establishment is within 280 of opening permit no points deducted.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- *Observed - Hot water of 3 compartment sink able to reach a maximum temperature of 74F during time of inspection. Establishment only serving individually boxed pizzas and pre-wrapped chicken fil a sandwiches therefore, no dishes or utensils are being washed, rinsed or sanitized. A verification visit will be conducted within 10 days to verify the establishment is able to provide sufficient hot water. |