|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM present during time of inspection. However, food establishment has multiple serve safe certified food protection managers.
CDI- Eductaed the team members on the importance of having someone with the knowledge present in managerial control.
-Repeat 1.0 pt
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.-
Observed raw chicken stored above raw steak and fish in reach in freezer after removal from original packaging.
CDI- PIC corrected storage order.
-REPEAT 3.0 pts
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.
Observed pico de gallo and refried beans prepared days prior without labels attached inside of walk in cooler
CDI- PIC properly date-marked item during the inspection.
-Repeat 1.5pts
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed white substance possibly sugar or salt without label present to identify contents.
CDI- Label during the inspection. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed avocados inside of the prep station with labels attached.
CDI- Educated the team members on the importance of washing vegetables and removing labels. Removed during the inspection. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed in-use knives stored in between prep tables. Ensure that in- use utensils are store in clean location.
CDI- Knives moved to 3 comp sink to be washed, rinsed, and sanitized during the inspection. |