|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed the PIC struggled with employee health policy in terms of when people are trained. Staff must be trained before they begin working in the kitchen. PIC was able to find signed policies that were kept in an office outside the kitchen. Staff member that was asked was not able to locate the policy on the wall. CDI - educated manager of the requirements. Staff informed of location of policy so they can reference. PIC agrees to do a training at daily lineup so everyone is aware. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw hamburgers stored over batter in the small prep cooler on the line. CDI - moved.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer not clean to site and touch. CDI- pulled for cleaning.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 8 day date marking on many items including cut watermelon. Observed sliced turkey with no discard date. It was on the last day and discarded. Prep dates were present and dates were changed to match the proper date. CDI
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped salads cooling at 43F and tightly wrapped sausage patties and links at 48F. Tightly wrapped grits at 48F. CDI - all were vented and cooled within the 6 hour requirement.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer had been put in green buckets instead of red buckets labeled sanitizer. Also green buckets were 50ppm quat. CDI refilled from the sink. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Provide an air gap as specified as under 5-205.13
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed the pipes for the dish machine were all the way down for the bottom of the drain. Pipes need to be cut to provide an air gap. CDI. Educated to proper air gap. Facility must repair. |