|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC’s ANSI food protection manager certification was expired. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification.
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 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 1 employee thermos was observed on prep table. Do not store employee drinks on prep tables. Store in a separate location, such as a low shelf. 0 pts. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Tray of raw oysters were missing tag. Also, tags kept on site for 90 days were missing date shellstock was used or discarded. CDI - PIC instructed on shellstock tags and he was able to find tag for oysters in walk-in cooler. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored on speed rack above precooked ham. Raw oysters stored on speed rack above lemons and cooked shrimp. Raw animal foods shall not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer had visible meat residue behind blade and was stored as clean. Can opener blade had multi-day buildup on it. Clean utensils and food-contact surfaces of equipment to sight and touch. CDI - Items taken to dish machine to be washed. 0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed crawling near dish machine. CDI - EHS dispatched roach via shoe. Ensure pest control is regularly treating for pests. |
|
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. Pad attached to deli slicer is severely worn and needs to be replaced. 0 pts. |