|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
REPEAT: 2-102.11 (A) - (C)(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. - Pf. Please visit our resource page, http://meck.co/FoodSafety, for more food safety information related to PIC Duties, Training, and managing food safety. Observed no CFPM onsite during inspection and observed violation of priority items. -1- |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM onsite during inspection. -1- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. - Pf. Observed employee washing hands at 3-compartment sink. CDI - EHS intervened, educated and hands washed at hand washing sink. -2- |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed hand washing station in back room obstructed by brooms, a dust pan and other equipment. CDI - Obstructions removed.
REPEAT: 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at two hand washing sinks. CDI - Soap provided for both areas.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no drying provisions at hand washing station in back room. CDI - Paper towels provided.
6-301.14 Post a handwash sign at each handsink. Observed no hand washing guidance at several hand washing sinks. CDI - Hand washing guidance provided onsite. -2- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. For more information please visit: http://meck.co/FoodSafety 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 multiple TCS foods in hot holding case and rollers that were below 135 F. Refer to temperature chart for details. CDI - All items re-heated to > 135 F, meatballs were voluntarily discarded. -1.5- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed harvest fruit bowls and cut fruits with discard date of 5/29/23. CDI - Items voluntarily discarded. -0-
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. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed meatballs stored on counter top and thawing in ambient temperatures. CDI - Product heated to > 135 F. -0- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
REPEAT: 4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays being stored without a protective package and in a way that does not prevent contamination. CDI - Top tray discarded. Remaining trays inverted. -0.5- |