2-401.11; Core; Observed employee drink stored next establishments' food on shelf in kitchen. Employee shall eat, drink and use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, linens, unwrapped single service and single use articles or other items needing protection can not result. Provide a designated area for employee food and drinks.
0.0
47.
4-501.11; Core; Observed torn gasket in raw food reach-in fridge. Equipment shall be maintained in good repair. Replace gasket.
0.5
55.
6-501.11; Core; Observed broken/cracked floor tile near three compartment sink. Physical facilities shall be maintained in good repair. Replace floor tile.
7-204.11 ; Priority; Observed chlorine sanitizer in sanitizer buckets with concentration above 200ppm(test strip turned black). Chlorine sanitizer concentration shall be 50-200ppm. CDI-By educating and diluting sanitizer to appropriate concentration during inspection.
0.0
43.
3-304.12; Core; Observed utensils stored in a container of standing water on prep table in kitchen. During pauses in food preparation or dispensing, dispensing utensils shall be stored in a container of water if the water is maintained at least 135F. CDI-Container was moved to stovetop during inspection.
0.5
47.
4-501.11; Core; Observed torn gasket in raw food reach-in fridge. Equipment shall be maintained in good repair. Replace gasket.
0.5
55.
6-501.12; Core; Observed dusty fan vents in walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in this area.
2-401.11; Core; Observed bowl of food belonging to an employee stored above the establishment's food on shelf. Employee shall eat, drink and use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, linens, unwrapped single service and single use articles or other items needing protection can not result. CDI-Food was removed during inspection.
0.5
41.
3-304.14; Core; Observed wiping cloths in chlorine sanitizer with concentration below 50ppm. Wet wiping cloths shall be kept in approved, clean chlorine sanitizer at 50-200ppm concentration. CDI-by making new batch of sanitizer for wiping cloths.
0.0
47.
4-501.11; Core; Observed torn gasket in raw food reach-in fridge. Equipment shall be maintained in good repair. Replace gasket.
0.0
55.
6-501.12; Core; Observed black residue on wall at three compartment sink and dusty fan vent in front reach-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
0.5
55.
6-501.11; Core; Observed broken/cracked floor tile near three compartment sink. Physical facilities shall be maintained in good repair. Replace floor tile.
7-102.11; Priority Foundation; Observed two chemical spray bottles not clearly labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI-Known chemical was labeled and unknown discarded.
0.0
38.
6-501.112; Core; Observed trap filled with cockroaches underneath shelving in kitchen. Manager stated pest control comes out once a month to exterminate. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premise at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Discard filled trap. Increase pest control visit if necessary.
1.0
49.
4-601.11(B) and (C); Core; Observed dusty fan vents in front see thru cooler and walk-in freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
0.0
55.
6-501.12; Core; Observed soiled flooring in back storage area and beside kitchen reach-in fridge. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency in these areas.
0.5
55.
6-501.11; Core; Observed blown light bulbs in light fixture in back kitchen area and broken floor tile near three compartment sink. Physical facilities shall be maintained in good repair. Replace light bulb and repair floor tile.
4-601.11(B) and (C); Core; Observed vents in front see thru cooler and shelving in walk-in freezer needed cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning on these surfaces.
0.5
55.
6-501.12; Core; Observed dusty ceiling above cooking area, and greasy hood ventilation filter. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.
4-602.11; Core; Observed slight pink residue inside ice machine in kitchen. Enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of ice machine.
0.0
43.
3-304.12; Core; Observed cooking utensils stored in container of standing water with temperature 130F. During pauses in food preparation or dispensing, dispensing utensils shall be stored in a container of water if the water is maintained at least 135F. CDI-Container was moved to stovetop during inspection.
0.5
55.
6-501.12; Core; Observed soiled flooring in back storage area and dusty fan vents in walk-in freezer and reach-in fridges. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency in these areas.
0.5
55.
6-501.11; Core; Observed broken floor tiles in kitchen area and crack light shield in back dry storage area. Physical facilities shall be maintained clean. Replace floor tiles and repair light shield.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
3-501.16(A)(1) ; Priority; Observed containers of cooked oxtails and curry chicken stored on top of hot hold unit with temperatures below 135F (see temperature chart above). Worker stated the food was not stored directly into the hot hold unit due to the steam table burning the food. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS(Time/Temperature Control for Safety) food shall be maintained at 135F or above for hot holding. CDI-by reheating food and adjusting down the temperature of unit.
1.5
41.
3-304.14; Core; Observed wiping cloths in chlorine sanitizer less than 50 ppm. They shall be kept in approved, clean chlorine sanitizer at 50-200ppm concentration. CDI by making new batch of sanitizer for wiping cloths.
0.0
55.
6-501.12; Core; Observed soiled flooring and fan vents in walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency in these areas.
3-501.16(A)(1) ; Priority; A few pieces of jerk chicken in the steam table measured 115-120F. Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Pieces were still within the 4 hour window for safety, were not going to be cooled for the next day, and were placed on time instead of temperature. TPHC form given to facility for chicken.
1.5
47.
4-502.11(A) and (C); Core; Some of the plastic lids and containers are slightly cracked or have chipped corners. Utensils shall be maintained in good repair/condition or discarded.
0.0
49.
4-601.11(B) and (C); Core; The shelving holding dry ingredients and catering supplies has a slight buildup of sticky residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Report and TPHC form e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. No points taken and facility has been sent the template provided by the State.
0.0
16.
4-602.11; Core; The inner machinery of the ice machine had a slight amount of residue built up on a corner. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean this machine more frequently.
0.0
49.
4-601.11(B) and (C); Core; Shelves in the protein reach-in cooler and the shelves for spice/dry storage are building up a slight layer of food residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Report e-mailed to PIC Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. *Inspector Info: Patricia Sabby/Patricia.Sabby@wakegov.com/919-796-8053*
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Michael Robinson (919)239-3334 Follow-Up: 10/19/2018
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Michael Robinson (919)239-3334
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Establishment informed inspector of broken water heater for 3-comp sink is damaged and are in the process of repairing it. In meantime establishment are boiling water and using water for dishwashing. Will return on 4/16/18 for update on water heater. Follow-Up: 04/16/2018
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
*NOTICE* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires refrigeration equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly.
DISCUSSION: Bottom storage shelving is to be 6 inches above the floor...Move margarine containers and their lids, used foil, and other disposable items to area in back. Mark these items for personal use only.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available at this link.
NC FOOD CODE MANUAL: To learn more about the new food establishment regulations that went into effect on September 1, 2012, download a copy of the North Carolina Food Code Manual at www.wakegov.com/food (click on "New Food Rules" link). Other guidance and educational materials are also available on this site.
Chlorine bleach-water sanitizer concentration in 3rd sanitizing sink of 3-compartment sink was less than 50 ppm. It shall be at least 50 ppm but should not exceed 200 ppm...Observed several large food containers being stacked on top of each other in sanitizing sink and were barely submerged in sanitizer. After washing and rinsing food containers and utensils, they must be immersed at least 2 minutes in approved sanitizer.
1.5
16.
Most plantains at steam table were 124-132F. They shall be kept at 135F or above.
2.0
19.
Found one unlabeled spray bottle with purple liquid in it. Properly label all chemical bottles to denote contents.
0.0
36.
Resurface or replace wooden boards with deep knife cuts and cracks since they are no longer easy to clean and sanitize...Discard cracked food containers, lids and utensils (including cracked handles on dispensing tongs) and replace as necessary...Remove stickers from utensils...Repair or replace the damaged microwave oven handle (if microwave oven is replaced, it does NOT need to meet the standards of the National Sanitation Foundation (NSF) or equivalent--this is an equipment exception in NC state rules)...Replace the cracked top on trash can in front service area.
1.0
39.
Found Oster blender that is not approved equipment. Remove it from the establishment. Approved food service equipment shall meet the standards of the National Sanitation Foundation (NSF) or equivalent.
0.0
40.
Clean the following soiled surfaces and areas: onion/vegetable storage wire shelving, drip tray under stove top, undersides/edges of a few food prep tables, ventilation fan.
0.5
44.
Observed open side sliding door on outside garbage dumpster. Keep doors closed whenever garbage is in dumpsters.
0.0
45.
Clean the soiled flooring in walk-in freezer and in corners and areas behind equipment and under sink areas in kitchen.
0.5
46.
Replace the burned out ceiling light fixtures in kitchen.
0.5
48.
No self-closing device is on rear door to establishment. Provide a self-closing device for this door.
0.0
49.
Documentation of approved training - 2 point credit awarded.
At steam table, a few plantains were at 126F and jerk chicken wing at 129F. Keep these hot foods at 135F or above.
0.0
23.
In reach-in refrigerator, observed covered container of cooling curry chicken at 55-70F (after about 1 hour) and condensation accumulation on interior bottom of lid on cooked cabbage and carrots (showing that food was covered when it was still warm)...When cooling hot foods, only partially cover or recommend completely uncovering cooling foods as long as there is no possibility of overhead contamination. Remember that hot foods must cool rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours. Use calibrated thermometer to ensure proper cool down...Once foods have cooled to 45F or less, they may be transferred to large containers and then tightly covered.
1.0
26.
No label was on container of brown sugar. Properly label this container to denote contents.
0.0
36.
Resurface or replace wooden and hard plastic cutting boards with deep knife cuts and cracks since they are no longer easy to clean and sanitize...Discard cracked food containers, lids and utensils (such as with cracked handle on dispensing tongs) and replace as necessary...Remove stickers from utensils...Repair spring on oven door so that door stays closed by itself and does not have to be held closed by strings (as was observed today)...Repair or replace the damaged microwave oven handle (if microwave oven is replaced, it does NOT need to meet the standards of the National Sanitation Foundation (NSF) or equivalent--this is an equipment exception in NC state rules)...Replace the damaged/moldy caulk between food prep sink drainboard and splash guard.
1.0
40.
Clean the following soiled surfaces and areas: some wire shelving, onion/vegetable storage wire shelving, interior racks of raw meat refrigerator, drain pipes under sink areas, drip tray under stove top.
0.5
44.
Observed open side sliding door on outside garbage dumpster. Keep doors closed whenever garbage is in dumpsters.
0.0
45.
Clean the soiled walls by toilet in men`s bathroom...Clean the soiled flooring in corners of back storage areas and around items stored on floor.
0.0
46.
Clean the soiled/greasy ventilation hood filters...Clean the dusty vent fan covers in both bathrooms.
0.5
47.
Found many items stored on floor in back storage area, in corners, etc. (these items are preventing proper cleaning of floor). Elevate these items 6 inches above floor when using easily moveable shelving or 12 inches above floor when using stationary shelving...Observed bottom shelves on mobile shelving throughout kitchen is about 3 to 4 inches above floor. Elevate bottom shelves at least 6 inches above floor...Remove from establishment all items and equipment not used in restaurant`s operation.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Chlorine sanitizer in spray bottles and 3rd sanitizing compartment of 3-compartment sink was less than 50 ppm. Concentration shall be at least 50 ppm but should not exceed 200 ppm.
1.5
36.
Resurface or replace all cutting boards with very deep knife cuts and cracks since they are no longer easy to clean and sanitize...Remove the damaged vinyl on dispensing tongs or replace tongs as needed...Repair spring on oven door so that door stays closed by itself and does not have to be held closed by strings (as was observed today)...Repair or replace the damaged microwave oven handle...Observed cardboard box being reused for storage of plasticware and napkins in front cashier area. Once original items have been removed from boxes, discard or recycle boxes--do not reuse them for storing items since they are absorbent and not easy to clean...Replace the damaged/moldy caulk between food prep sink drainboard and splash guard.
1.0
40.
Clean the soiled solid metal shelving, potato/vegetable storage wire shelving and undersides of 3-compartment sink (drainboard, rolled edges).
0.5
43.
Clean the soiled edges and side of men`s bathroom door...Clean the soiled wall surface behind toilet in men`s bathroom.
0.0
44.
Observed open side sliding doors on outside garbage dumpsters. Keep these doors closed whenever garbage is in them.
0.0
48.
Rear door to establishment does not have a self-closing device. Provide an effective self-closing device for this door.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Found many plastic formed buckets and their lids in storage. After the original contents of these buckets have been removed, remember that they cannot be reused for food storage (today, did not observed any food being stored in these containers).
Chlorine sanitizer in spray bottles was less than 50 ppm. Concentration shall be at least 50 ppm but should not exceed 200 ppm.
1.5
36.
Discard cracked and damaged food containers, lids, and replace as needed...Resurface or replace all cutting boards with very deep knife cuts and cracks since they are no longer easy to clean and sanitize...Repair spring on oven door so that door stays closed by itself and does not have to be held closed by strings (as was observed today)...Repair or replace the damaged microwave oven handle...Observed cardboard boxes being reused for storage of different items. Once original items have been removed from boxes, discard or recycle boxes--do not reuse them for storing items since they are absorbent and not easy to clean...Replace the front wait area trash can that is badly cracked.
0.5
43.
Clean the soiled undersides of toilet fixture in men's bathroom and left side base of this toilet...Clean the soiled sides and edges of doors to bathrooms and areas around bathroom door frames and light switches.
1.0
46.
Clean the soiled ventilation hood filters...Clean the dusty ceiling vent grates in front wait area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Observed worker wash and rinse utensil at 3-compartment sink and then only dipped it in approved sanitizer for a few seconds. After washing and rinsing utensils and food containers, they shall be completely immersed in approved sanitizer for at least 2 minutes.
1.5
23.
Observed covered jerk chicken in 3dr refrigerator that was in process of cooling down. Also observed cooked goat in covered container that was completely cooled down. The undersides of lids on both containers had large condensation build-up. When cooling down hot foods, use ice-water bath with ice-water at level of food in containers. Stir food frequently. When foods are cooling, only partially cover them or leave them completely uncovered as long as there is no possibility of overhead contamination. Cool foods in shallow containers of 2 to 4 inches depth. Cooling foods in walk-in freezer is also another cooling method. Remember that foods must be cooled rapidly from 135F to 70F within 2 hours and from 70F to 45F or less within 4 additional hours. Use calibrated thermometer to check food temperatures for proper cool down.
1.0
25.
One metal stemmed dial top thermometer read 0 degrees F when calibrated using ice-water method. It shall read 32F, plus or minus 2 degrees F, when using this calibration method.
0.5
35.
Observed used several crinkled aluminum foil sheets and used plastic zip lock bags in storage. Once these items have been used once for food storage, they shall be discarded or recycled. They cannot be used again.
0.5
36.
Resurface or replace cutting boards with very deep knife cuts since they are no longer easy to clean and sanitize...Repair spring on oven door so that door stays closed by itself and does not have to be held closed by strings (as was observed today)...Repair or replace the damaged microwave oven handle...Replace the rusty shelving in reach-in refrigerator using similar shelving...Observed cardboard boxes being reused for storage of spices, food containers and other items. Once original items have been removed from boxes, discard or recycle boxes--they must not be reused for food or other storage since they are absorbent and not easy to clean.
0.5
39.
Found unapproved Waring, Oster and Osterizer blenders. Remove these blenders from establishment and if needed, replace with equipment that meets the standards of the National Sanitation Foundation (NSF) or equivalent.
0.5
40.
Clean the following soiled surfaces and areas: refrigerator door edges and handles--stove drip tray--undersides/edges of some food prep tables/counters--interiors of sanitizing sink of 3-compartment sink--exteriors of kitchen trash cans.
0.5
45.
Repair the water damaged baseboard areas in women`s bathroom. Seal the cracks in floor/baseboard corners as needed...Clean the soiled sides and edges of bathroom doors and swinging door between front wait area and kitchen.
0.0
46.
Clean the soiled ventilation hood filters...Clean the dusty ceiling vent grates in kitchen and in front wait area...Replace the burned out light fixtures in kitchen.
0.5
47.
Observed that bottle shelves of food and equipment storage shelving on wheels is only about 2 to 3 inches above floor. Elevate bottom shelves above the floor at least 6 inches...Remove from facility all equipment that is not used (such as white storage containers) or will not be used. If this equipment is stored in restaurant, it must be kept clean at all times.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
NOTE: Remember that to receive the two bonus points to sanitation rating score, ServSafe certificate with approved hours documentation must be possessed by a full time manager or person in charge who works on site (35+ hours per week).
Opened bags of flour, sugar, and corn meal were not properly stored [Once original package of dry food is opened, the remaining food must be stored in a tightly covered container, and be labeled to denote contents. Multiple packages of dry food can be stored in one tightly covered covered. If the food stored in the container is still in its original packaging, the container does not need a label.]
0.5
49.
Documentation of approved training - 2 point credit awarded.
Quaternary Ammonia Sanitizer in spray bottle tested at concentration above 500ppm [Label on chemical container requires this sanitizer to be used at range of 200-300ppm.]. CDI-Chemical concentration adjusted.
1.5
38.
Required test kit is not available for the Quaternary Ammonia Sanitizer used in this facility.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Clean the inside of the ice machine to remove mold and algae. Ice is considered a food and must be stored on a clean surface. The ice machine was cleaned. The violation was corrected.
1.5
26.
Label all the dry foods in the kitchen area.
0.5
43.
There was one hand sign missing from the hand sink near the three compartment sink. A hand sign was left with he manager.
0.0
46.
Clean the vents in the restroom.
0.0
49.
No documentation of approved training - no credit awarded.
