|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. *REPEAT*
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front handsink being used as dump sink for liquids and ice during inspection. CDI- PIC began process of cleaning out sink. Ensure handsinks are only used for handwashing and no other purpose. *REPEAT* |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored as clean with food debris and residue accumulation on area under/behind blade. 3 mini bowls stored as clean with food debris accumulation. CDI- PIC removed all mentioned items to dish machine. *REPEAT*
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two small metal bowls holding boiled chicken held in prep unit temping above 41F. CDI- PIC voluntarily discarded item. Ensure TCS foods are maintained at 41F or less.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles with unknown orange chemical held under pre rinse sink without labeling. CDI- PIC had food employee properly label bottles. *REPEAT*
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed large white container of household use only “hot shot” being held in establishment. PIC stated that item should not be in here. CDI- PIC removed item to be discarded. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean bowls and plates stored in separate containers with debris accumulation. CDI- PIC removed container to be w/r/s. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in kitchen area near dish machine with residue accumulation, areas under and behind equipment with food debris, debris, and residue accumulation. Increase cleaning frequency. *REPEAT*
6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard being used as mat on floor in front of 3-comp sink. Ensure mats are removable and easily cleanable. |