|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility operating without a certified food manager during the entire inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build-up in the interior portion of the ice machine. Increase cleaning frequency. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed a large variety of food items (cooked and raw) with temperature measuring between 46F and 52F within WIC 1 ,that had been cold holding overnight and over several days. WIC 1 ambient temperature measured at 55F. PIC expressed that over the weekend the WIC 1 had frozen over and was manually adjusted by employees to try to fix the issue and no one follow-up to make sure the WIC was keeping temperature.-CDI-PIC voluntairly disposed of food items.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed a variety of food items being date marked for 8-days-CDI-PIC placed new date marks with the correct date on all food items.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf-Observed two spray bottles with clear liquids not labeled.-CDI-PIC labeled spray bottles (water and bleach). |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked.-CDI-PIC placed metal pans in the dish pit area to be re-washed; washed.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed knives and other long utensils being stored on a metal rack and hung through the spaces. The end points of the utensils are too close to the floor and are not removed when floor is being mopped.-CDI-Items were moved to dish pit are to be re-washed; Washed and relocated to a higher shelf. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single-use/ single-service Styrofoam cups being stored on the top of a WIC, under a open ceiling tile that has exposed pipes and insulation.-CDI-PIC relocated items to another dry storage area. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 in WIFreezer tile floor coming apart with severe cracks and uneven surface, showing exposed concrete underneath the tiles. PIC expressed that they are working on figuring out the issue. |