|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in 3-compartment sink. Employees must use hand washing sinks for hand washing. CDI - Employee educated and she washed hands properly in hand washing sink. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 2 buckets of food observed on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Employee preparing food with no hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-603.16 Rinsing Procedures (C) Employee was washing dishes at 3-compartment sink in sanitizer solution and then put them up to air dry. Employees must wash dishes with soap and water, then rinse with clean water, and then put in sanitizer solution for at least 1 minute. CDI - Employee educated on manual ware washing. |