|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM during time of the inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at one of the handsinks in the meat cutting room.
CDI: PIC refilled paper towel dispenser. |
|
50
|
0
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observed insufficient hot water at the meat department (see temperature chart).
EHS looked at the label on the dish detergent used at the 3-compartment sink, and the label states that the recommended hot water temperature to use with the detergent is from 70 degrees F to 120 degrees F.
PIC stated that he will put in a work order to get the water heater looked at by a technician.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.
Note: The water heater is located directly opposite of the wall where the 3-compartment sink is placed in the meat department. EHS found hot water at the handsink adjacent to the 3-compartment sink reading higher temperatures than the hot water at the 3-compartment sink. EHS also conducted the same establishment's Deli department inspection prior to this department, and found no hot water issues there. |