|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibilities and the authority to direct and control food preparation and service shall be a certified food protection manager.
-Observation: upon arrival, a Certified Food Protection Manager was not available. It is required by the State of North Carolina for at least one (1) employee to have a food safety certification at all (CAT II, III and IV) food handling establishments.
-Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
-ESTABLISHMENT has 210 days to have a Certified Food Protection Manager - (June 9th, 2026). Points were not taken. |
|
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.
-Observation: in dry storage, food items were stored on the floor on the main level and up the stairs. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C). Observed Oreo crumbles with spoon handle touching the product. Observed tongs in the prep cooler with the handle touching the food it was being stored in. In the back kitchen observed bulk dry goods with disposable cups being used as scoops. Scoops must have handles and the handles must not come into contact with the food product it is being stored in. Corrected when encountered by removing the scoops and tongs. Repeat. |