|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A certified food protection manager was not onsite at facility during time of inspection. A certified food protection manager shall be onsite at all times of operation. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed employee wash and rinse a large pot at 3 compartment sink. Pot was too large to place in sanitizer compartment of sink so employee directed sanitizer from dispenser into pot and turned pot to try to direct sanitizer on all parts of pot. Employee was unable to accomplish contact time with quat sanitizer on all parts of pot before placing on stove to be used. CDI: EHS instructed PIC run pot through dish machine to be sanitized. |
|
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 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 . Observed all TCS food items being stored in open prep top cooler at cook line being held above 41F. See temp chart. CDI: EHS recommended using prep top cooler for only non TCS food items as this cooler has had repeated cold holding issues. All items were placed in WIC to rapidly cool to 41F or below and employee re-arranged food items so non TCS foods were placed in prep top cooler that does not have a lid and TCS foods were placed in cooler with flip top lid. REPEAT |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans of veggies being stored on dry storage shelf amongst non dented cans. CDI: PIC voluntarily discarded dented cans. REPEAT |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths being stored on prep counters while not in use. CDI: Employees placed cloths in sanitizer bucket. REPEAT |