|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No Certified food protection manager observed during inspection.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no certification. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee diluting sanitizer bottle in hand sink. Also observed back hand sink with gravy and green beans poured down drain. CDI-EHS informed food employee to only use hand sink for hand washing only and back hand sink was cleaned. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility using 4 hour time procedures for all hot bar items and hot dogs, chicken sandwiches, popcorn chicken, and chicken sliders in hot holding case but did not have written procedures. Facility was given procedures by EHS on the previous inspection but PIC has been in their position for two days and is not aware of TPHC procedures. CDI-EHS emailed a copy of fillable TPHC procedures to new PIC and filled out TPHC procedures with new PIC. -REPEAT VIOLATION- repeat violation could warrant risk control plan for TPHC procedures.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in spray 4 bottles used on meat slicers at 500 PPM. CDI-Sanitizer was diluted to 150PPM |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed inoperable sanitizer dispenser at 3 compartment sink. PIC stated sanitizer dispenser at 3 compartment sink has been broken for the past 2 weeks. There is currently one bag left of sanitizer that facility can manually dump in 3 compartment sink and dilute with water. PIC contacted technician to service 3 compartment sink. VR- A verification visit will be conducted to check that sanitizer at 3 compartment sink has been fixed for use. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on deli case with food debris in between sliding door and cleaning needed on gaskets on walk in coolers. -REPEAT- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a faucet leak at back handsink. Repair leak |