|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of inspection. Ensure that a certified food protection manager is present at all times of facility operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF- Observed PIC unable to fully describe symptoms, illnesses and exposure. PIC was also unable to produce an employee health policy in the facility. -CDI- EHS coached PIC on employee health and located their existing employee health policy paperwork and signage. EHS also instructed PIC to read through employee health policy and train staff on employee health policy information.
Ensure that the PIC and staff is informed of their responsibility to report required symptoms, illnesses, and exposure.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use utensils handles in contact with mozzarella cheese.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed in use utensils handles in contact with pineapples, onions, and peppers.
Ensure that in use utensils handles are not in direct contact with food. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed light switch in the WIC disconnected from the wall and hanging by the electrical wires. Ensure that light switch is remounted to the wall.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed both the 3-comp and prep sink in the rear of the facility with the caulking pulling from the wall. Ensure that sinks are re-caulked to the wall to preclude any soil or liquid from building up. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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.
Observed holes in the wall approximately half an inch in size above the hand sink adjacent to the prep top. Ensure that holes are patched. |