|
2
|
1
|
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: www.mecknc.gov/foodsafety A Certified Food Protection Manager was not onsite during inspection. A CFPM shall be onsite during all hours of operation. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use bare hands to turn off faucet before attempting to return to prep counter to handle food. CDI: Employee washed hands and used a paper towel as a barrier to turn off faucet. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed sanitizing rinse cycle of dish machine only reaching at temperature of 145F as measured with EHS max/min thermometer. CDI: PIC will submit a service request and employees will use 3 compartment sink to sanitize equipment and utensils. Students are currently using single use equipment and utensils.
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee dipping equipment and utensils in sanitizing compartment of 3 compartment sink with properly concentrated quat sanitizer and placing equipment in drying rack. Label for quat sanitizer states sanitizer contact time for properly sanitizing equipment and utensils is 1 minute. CDI: Employee placed equipment and utensils back in sanitizer for at least 1 minute prior to removing from sanitizer compartment. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 live insect on floor near dish machine. CDI: Employee removed insect. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use trays being stored at serving counter outside of their original packaging right side up. CDI: Employee inverted trays to protect against contamination. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open lid. Keep doors and lids of dumpsters closed. REPEAT. |