|
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 no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food preparation and handling.
1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer at three compartment sink dispensing below 100ppm quat during inspection. Maintenance contacted during inspection. Facility to utilize chlorine bleach to sanitize dishes in the interim.
72 hour VR required.
1.5 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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
Observed salsa containers over stacked in prep unit holding above 41F. See temperature chart. Observed all TCS foods in WIC holding above 41F during inspection. See temperature chart. Ambient in unit 44F.
CDI - Salsa voluntarily discarded. Maintenance on site during inspection. All TCS foods in WIC observed out of temperature voluntarily discarded. Facility ceased operations and remained closed through WIC repairs. Ambient in unit 40F by end of inspection. Facility allowed to reopen.
1.5 pts.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed most TCS foods in WIC labeled with a preparation date of 10/20/25. When questioned, staff claimed foods were prepared on previous days.
CDI - All incorrectly labeled foods voluntarily discarded.
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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no quat sanitizer strips on site during inspection. Acquisition necessary.
10 day VR required.
0.5 pts. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-203.12 At least one toilet, and not fewer than what is required by law, shall be provided.
Observed three out of four toilets in women’s restroom either unable to be used or broken during inspection. All four toilets observed missing toilet seats. Repair or replacement necessary.
0 pts. |
|
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 flooring in WIC unsealed and uneven during inspection. Repair necessary.
Repeat. 1 pt. |