|
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 certified food protection manager present in the facility at the time of the inspection. Ensure that during operation there is a certified food protection manager on staff.
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 |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at the handsink to left of the entrance door to the kitchen. Ensure that soap dispensers are full. -CDI- PIC placed in new soap into soap dispenser.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels or alternative means to dry hands present in the employee restroom in the back of the kitchen. Ensure that there are working paper towel dispensers or approved alternative means to dry hands at each handsink. -CDI- PIC placed paper towels at the handsink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed 3-Comp sink filled with sink and surface sanitizer as well as 3 sanitizer buckets around the facility filled with sink and surface sanitizer. The 3-Comp sink and the sanitizing buckets were reading at a concentration of 1.00 ounces per gallon. Per manufacturing requirements the sanitizer should read at 0.27-0.55 ounces per gallon. Manufactures label also states that if sanitizer is too high of a concentration that the sanitizer concentration shall be diluted using water. -CDI- PIC diluted sanitizer with water in 3-comp sink as well as in the sanitizer buckets.
EHS stated that he recommends ECOLAB (facilities service provider) is called and sanitizer is adjusted to proper concentration directly from the dispenser. PIC stated that facility will call ECOLAB and until they are serviced that they will dilute 3-comp and sanitizer buckets with water and test with test strips to ensure that sanitizer levels fall between the 0.27-0.55 ounces per gallon range.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 heavily chipped and scored white cutting boards present in the facility. Ensure that the 2 cutting boards are resurfaced or replaced. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of residue and debris on the external surfaces of fryer, steamer, and stove. Also a heavy buildup of debris atop the high temp dish machine. Ensure that all non-food contact surfaces are maintained as clean and free from buildup and debris. |