|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no staff with certification as Food Protection Manager. One staff certified as a Food Protection Handler.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at kitchen hand sink. CDI- soap provided.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink in kitchen blocked by trash receptacle upon entry. CDI- access provided by moving trash receptacle. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Multiple items in make top above 41.0 F. Refer to temperature chart. CDI- pans moved to walk-in freezer and walk-in cooler. Pans are placed in unit in the morning, do not stay in unit overnight. Unit adjusted, call made to service tech.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Two bottles labeled Oven Cleaner contained a dark liquid and one a clear liquid. CDI- discard clear liquid bottle. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint. |
|
56
|
0
|
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. Employee food, unopened drink, personal possessions on shelves with cleaned pans and over retail beverages. |