|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed all food protection manager certificates posted on wall at entrance expired as of 3/2023. PIC stated he is working on coordinating classes for staff. REPEAT. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside surfaces of bulk ice machine and soda fountain ice shoot with build up of organic growth. Clean as needed. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of shredded lettuce, chicken salad and boiled eggs being stored in salad prep top cooler, a container of taco meat in 2 door RIC and a container of meat sauce in pizza reach in cooler all being stored above 41F. See temp chart. CDI: PIC voluntarily discarded all items. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed containers of sautéed onions, peppers and onions being held on TPHC with no time marked to indicate when 4 hour period has expired. CDI: PIC marked items with start time. |
|
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 a set of in-use tongs being stored on a soiled wiping cloth on prep counter. CDI: PIC removed tongs and returned to be W/R/S and removed wiping cloth. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal containers being stored wet nested on a clean storage shelf across from 3 comp sink. Allow equipment to air dry before stacking together. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 (B) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Observed door handle of main WIC freezer with loose handle and no latch on the adjacent wall to form a self closure. Door is functional and capable of being closed by force. Repair door handle and latch as needed to maintain tight seal and self closure at freezer door. REPEAT
4-501.11 Maintain equipment in good repair. Observed torn gasket on prep cooler door. Replace gasket. |