- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
- Food protected from potential contamination during storage and preparation.
- Hot and cold holding equipment present
- Grade/card signs posted. Consumer advisory. Records/logs. NCIAA. PHFs labeled/dated. Offsite label.
- Ware washing facilities approved, adequate, properly constructed, maintained & operated.
- Facility maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
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01/06/16 | Routine Inspection | B |
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
- Utensils, equipment, and single serve items properly handled, stored, and dispensed.
- Time as a control. Operational plan, waiver/variance followed. Permit parameters followed.
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01/23/15 | Routine Inspection | A |
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