|
2
|
0
|
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
No CFSM present at the time of the inspection. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Establishment could not provide written vomit and diarrheal event clean-up procedures.
CDI - EHS provided with Vomit clean-up procedures. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed raw shrimp stored above heavy cream inside prep unit.
No point escalation, improvement observed.
Inside RIC raw shrimp and bacon were rearranged to the front of the drawer, cooked shrimp to the back, to prevent cross contamination when working from unit |
|
16
|
1.50
|
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.
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 pans with food residue on food contact surface, stored as clean.
Observed knives with food residue stored as clean on magnetic strip.
CDI - Pans and knives were moved to 3 compartment sink to be washed again.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
Observed QUAT sanitizer in 3 compartment sink below 100 PPM.
Observed QUAt sanitizer container empty.
CDI - Sanitizer was replaced. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed dishes stacked wet.
CDI - Dishes were separated.
REPEAT. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed an inoperable high temperature dish plate for high temperature dish machine. VR-Verification visit will be conducted within 10 days for operable high temperature dish plate or other irreversible registering temperature indicator.
PIC stated that a new dish plate thermometer has been ordered. |