|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Certified manager not present upon arrival for inspection. CDI by instruction.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed uncovered employee beverage over prep table. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed employee handle RTE taco shell with bare hands. CDI, shells voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed container stored in handwashing sink near dish machine. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee wash cilantro at prep sink with same gloves and handle soiled faucet then proceed to handle clean equipment and food preparation. CDI, employee removed gloves to wash hands before doning new gloves. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
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 container of salt not labeled. Improvement made since previous inspection. Points not escalated today. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed margarita mix stored on ground in walk in cooler. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food over food for consumer in prep refrigerator and employee phone stored on prep table. |