|
2
|
1
|
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 on site at the time of the inspection as the owner is the only one who possesses a ServSafe certificate.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided at the handwash sink adjacent the 3 compartment sink.
CDI - Paper towels provided. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed one of the 2 thermometers on site to be reading at 2.5-3F above the EHS thermometer and the second thermometer provided in the facility.
CDI - Facility discarded the improperly calibrated thermometer.
For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed all employees on site to not be wearing head coverings of any kind. REPEAT. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed a stack of single service coffee filters to be stored out of their original packaging directly on top of the coffee brewers. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food/lunches to be commingled on all shelves in the lowboy portion of the condiment station.
CDI - Lowboy contents rearranged so that employee food is only on the bottom shelf and consumer food are on the 2 shelves above. EHS advised that staff label the bottom shelf “Employee Food” if it is a common spot to store lunches. |