|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
No one at facility has taken or passed and ANSI accredited test.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink in facility. CDI- sign was provided for hand sink by inspector. -zero- |
|
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 sliced turkey, ranch dressing, and sliced ham in prep cooler that were stored above 41 F. District manager stated that facility stopped writing done temps on a temp log last week since they will start recording temps digitally next week. PIC stated that the temps were taken this morning while brought from one prep unit to another, but not recorded. Suggestion was made for facility to go to a six hour TPHC as long as no product is raised above 70 F within the six hours. Paperwork was given to the District Manager to fill out for this process. CDI- Items were placed in walk-in cooler and allowed to chill. REPEAT (full points).
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 . |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing wrist watch while preparing food. CDI- employee removed watch. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers at clean shelving that were stacked wet. CDI- containers were separated and allowed to air dry. |