|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - No one with food protection manager certification on staff during inspection. At least one present employee with supervisory responsibility shall be a current certified food protection manager through an ANSI accredited program. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C) - Observed order window and part of screen at back door propped open during inspection.Outer openings of a food establishment shall be protected against the entry of insects and rodents by closed, tight-fitting windows, solid, self-closing, tight-fitting doors, and filling or closing holes and other gaps along floors, walls, and ceilings. Suggest screen for order window if air flow is desired. |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition - Jewelry (C) - Observed food employee wearing watch. Except for a plain wedding band, while preparing food/handling clean utensils and equipment, food employees may not wear jewelry on their arms and hands. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Single-Service and Single-Use Articles - Storing (C) - Observed box of utensils stored on floor of Mobile Food Unit. Single service items shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination, and at least 6in above the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C) - Noted sliding glass reach-in is sold as a merchandise fridge and manufacturer instruction promotes storage of sealed commercial items, prohibits cooling in this equipment; observed ranch ambient cooling in here today. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program or meet parts 4-1 and 4-2 of the NC Food Code. |