|
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 onsite during time of inspection.
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 proof of training on foodborne illnesses and symptoms during inspection. *CDI - EHS provided Copy of employee health policy and reporting agreement for PIC to utilize in training staff and for staff to read and sign.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
*REPEAT* 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - 6 Squeeze bottles of Garlic Butter without labels to properly and easily identify the contents within. *CDI - PIC labeled items. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Faded inaccurate test strips during time of inspection.
A Verification visit will be conducted within 10 days to ensure establishment is in possession of accurate test strips. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf- *Observed - Cold Water from kitchen faucet unable to dispense from faucet under adequate pressure.
A Verification visit will be conducted within 10 days to ensure establishment has repaired handsink to provide cold water under pressure from handsink. |