|
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 Certified Food Protection Manager during inspection. Facility has 210 days from permit issue date for compliance or points may be taken on future inspections.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at >200 ppm in the 3 comp sink. CDI corrected during inspection sanitizer was drained and facility will use half a cap full of bleach when mixing sanitizer for utensils. Always check with test strips to ensure sanitizer is 50-100 ppm. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed cloth wiping towels drying on the splash guards of the kitchen hand sink. After laundering towels, dry in different location. Towels removed from hand sink splash guards. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed wash water in the 3 comp sink at 97F. CDI by draining and water. Facility was finished washing and will refill with hot water next time they wash utensils. |