LEROY'S SNACK SHACK CATERING PERMIT

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean pans stored on the top shelf unprotected and not inverted in dry storage. CDI PIC inverted pans.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed open ceiling tiles above dry storage racks. EHS will speak to commissary manager.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. No points taken: Observed lettuce being cut. Cut lettuce will be going to restaurant/brewery for a private event. Cut lettuce will go in the WIC until departure from CCK. Lettuce placed on TPHC for transport and duration of event. CDI by providing TPHC form and having the PIC fill it out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

5-205.15 Maintain a plumbing system in good repair. Observed a slow to drain hand sink near assigned prep station (front area hood area).

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall/backsplash area damaged in Men’s restroom.