|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shrimp stored above soy sauce in WIC. -CDI- PIC moved shrimp and corrected storage order. -REPEAT-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P -Observed chicken wings cooked to an internal temperature of 147F. PIC stated facility cooks wings in two steps by frying them first on one day, cooling them down in the WIC, then frying them on a later day. PIC stated that she was currently doing the first step in the process. Facility has no approved procedures for non-continuous cooking. EHS educated PIC on the requirements for state approval to use non-continuous cooking. Without state approval, facility must fully cook chicken to an internal temperature of 165F, without a consumer advisory on the menu. -CDI- PIC placed chicken wings back in the fryer to an internal temperature of 195F. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
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 shelves housing clean dishes held up by severed electrical cord. Fix shelving. -REPEAT- |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed employee cups stored on prep top by three-compartment sink, directly next to bowl of prepped chicken. -CDI- PIC moved the chicken.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored directly on top of customer food in WIC. -CDI- PIC moved employee food to bottom shelf. -REPEAT- |