|
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 has 210 days to obtain a CFPM before points are deducted.
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 training available for informing food handling employees on the foodborne illnesses and symptoms. *CDI - EHS provided employee health policy agreement document and employees read and signed it.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- *Observed - No procedures for vomit and diarrhea clean up. *CDI - EHS provided employee provided vomit and diarrhea clean up procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Chili HH in small crockpot below 135F. PIC stated that “high setting will burn chili. Due to establishment only being open for a maximum of 4 hours PIC might begin to hold TCS food items in HH onto TPHC, PIC stated that any food is left over at the end of operating it is voluntarily discarded. *CDI - PIC turned up temperature to Unit. EHS provided TPHC procedures.
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 . |
|
39
|
1
|
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. *Observed - Plastic container of bagged chips and glass jar of pickles stored directly on the floor. Food items shall not be stored on there floor to remove the possibility of contamination. |