|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT VIOLATION: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. -1-
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food handler wash their hands, recontaminate them on faucet handles and proceed to don gloves to prepare customer foods. CDI - Food handler educated and followed instruction on proper hand washing procedures. EHS observed compliance with hand washing for remainder of inspection. -0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer solution in spray bottle with a concentration of less than 50 ppm quat. Per PIC, spray bottle was prepared yesterday. CDI - Food handler discarded old sanitizer and refreshed with new sanitizer measuring at 200 ppm. -0-
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. |
|
33
|
0.50
|
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 ham, turkey and rotisserie chicken prepped today cooling covered with plastic wrap and lidded. CDI - Lids and plastic wrap removed and containers placed in the reach in freezer. -0.5-
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. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth stored on shelving area under the sandwich prep line. From discussion with employees present, wiping cloth is soaked with sanitizer solution at the 3-compartment sink before used to wipe down prep tables and the sandwich prep line and left at the shelving area until next use. Discussed replacing wiping cloths after each use or transition into utilizing sanitizer buckets and keeping wiping cloths in buckets with adequate sanitizer concentration. -0.5- |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed water leaking from plumbing under the left section of 3-compartment sink fixture. Repair -1- |