|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
*REPEAT*2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF- *Observed - Employee wash their hands in the wash compartment of the 3 compartment sink. *CDI - EHS educated employee and manager that handwashing shall only be conducted at a handwash sink. |
|
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 - 2 Sanitizer Buckets at low concentrations. PIC stated buckets are changed out every 4 hours. EHS recommends changing out sanitizer every 2 hours to ensure proper sanitizer concentrations. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
*REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
*Observed - Corner guards of both walls near desk in need of replacement.
*Observed - Caulking at 3-Compartment sink in need of repair.
*Observed - Baseboards at 3-Compartment sink in need of repair.
*Observed - Holes in wall next to water heater. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Grocery Bag of employee food stored on middle shelf of rack in WIC. |