|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - REPEAT - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures to PIC in both English and Spanish. Maintain procedures in facility and ensure all staff are trained on procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed one frozen tamale stored in walk-in freezer with ‘carne’ written directly on the tamale in sharpie. Do not write directly on food products for labeling purposes. - CDI - PIC voluntarily discarded tamale. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed beef empanadas holding below 135F in hot hold cabinet (see temperature chart). Beef empanadas were stored on the right side of the hot holding cabinet. Left side of hot holding cabinet observed to be holding properly. - CDI - Per PIC, beef empanadas were placed in the unit 30 minutes prior. PIC agreed to hold all TCS items on the right side of the unit on TPHC until the unit can be repaired. PIC completed TPHC written procedures form while EHS present.
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - REPEAT - Observed employee washing dishes with soapy water at 93F. Detergent manufacturer label does not indicate a specific water temperature. - CDI - Education provided. Employee refilled wash bay with hot water above 110F. |
|
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. - REPEAT - Observed ceiling tiles throughout food prep areas that are absorbent and not cleanable. Also observed damaged flooring that is not smooth and easily cleanable throughout back baking/cooking area. Replace all absorbent ceiling tiles and repair all floor damage. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food stored throughout facility mixed with food for customers. Separate food for employees from food for customers and label personal food. |