|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of inspection. PIC and CFPM Hemant Arrived to the facility half way through the inspection. Ensure that there is a CFPM present at the facility at all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 a food employee dump a container of sanitizer into the hand sink adjacent to the sandwich line. -CDI- EHS coached food employee that the hand sinks shall be for handwashing only. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several foods out of temperatures at the make table of the facility. -CDI- EHS and PIC talked about what foods were prepped this morning and which were held from yesterday. Foods from yesterday were voluntarily discarded. Foods from prep this morning were moved into the WIC and WIF to cool down. All foods properly cooled by the end of the inspection.
Ambient temperature readings at the make table was 35F. EHS stated that foods shall be properly monitored using the thermometer at the make table.
Ensure CH foods are maintained at 41F or below
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed large over stacked container of Teriyaki chicken cooling at a rate of 0. EHS brought this to the attention of the PIC. -CDI- The PIC moved the chicken into the WIF. The chicken properly cooled.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed doors on the cabinets beneath the sandwich oven/deli slicer not closing properly due to being broken on the hinges. Ensure cabinets are repaired.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed surface beneath the prep top in the prep area of the facility with a build up of rust present. Observed rust present on the interior shelving of the WIC. Ensure rust is removed and resurfaced. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed the faucet loosely attached at the 3-Comp Sink and a leak at the faucet and faucet controls of the 3-Comp sink. Ensure that all plumbing is maintained in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several cracked and missing floor tiles present by the WIF and the 3-Comp Sink, damaged FRP leading to the WIC, and damaged baseboards leading to the WIC. Ensure that floors walls and ceilings are constructed and maintained in a way so that they are smooth and easily cleanable.
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 a hole/chip present in the door in the rear of the facility adjacent to the WIF that leads outside. Repair chip/hole.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in the prep area of the facility with debris and residue present on them. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. Observed the WIC very dim. EHS and PIC discussed getting a brighter bulb in the WIC during the last inspection. The WIC is so dim that it requires the EHS to use a flashlight to identify all food contents and asses date marking in the WIC. EHS observed 0.18 FC from the light meter approximately 3 feet from the floor. Ensure brighter lighting is added. |