PROVIDENCE HS MAIN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have ANSI accredited certified food protection manager certification. Facility recently permitted and has 210 days from date of permit issuance to meet requirement or 1 point deduction . CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed staff turn faucet off with hands after washing then proceed to task and handling clean single-service articles. CDI, employee rehashed hands.

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 shaker container of salt not labeled.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site at all hours of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door open during inspection. Ensure outer openings are protected from insect or rodent entry. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during the inspection. Certified food protection manager must be present during all hours of operation. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food volunteer with gloves handling and portioning popcorn without a hand wash before. CDI Food volunteer rewashed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food volunteer wash hands, turn faucet off with bare hands, then dry hands. CDI PIC redirected food volunteer to wash hands, turn faucet off with paper towel, then dry hands.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no food thermometer at facility. VR required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying in prep area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed food employee/volunteer preparing food with no head covering.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for testing chlorine based sanitizer. VR required.