|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
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. Observed PIC that was not a CFPM and could not properly demostrate proper handwashing and cleaning procedure in 3 compartment sink. VR within 10 days.
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM in the establishment during inspection. Repeat.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed multiple handwashes that food employees did not use a clean barrier to turn off faucet.
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee working cash register that donned gloves and proceeded to place a pizza in the oven without a handwash first. CDI-EHS provided education and hands were rewashed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed cutting board not receiving proper contact time when being sanitized in 3 comp sink. PIC demonstrated cleaning procedure and fills up a medium sized plastic container inside of sanitizing basin for sanitizing step. CDI- EHS provided education of proper sanitizing procedures and contact time using establishments 3 comp sink cleaning placard which calls for 1 minute of contact time. Cutting board was set aside to be rewashed and an unused cutting board was placed out.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf. Observed fish bowl placed on top of fridge used to store employee food and raw peppers and onions used for pizza toppings. CDI- Fish bowl moved towards registers. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Observed no test strips for quat sanitizer that the establishment uses at 3 comp sink. Establishment has chlorine test strips. VR within 10 days. |
|
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 on hoods of pizza oven. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed bent ceiling tile above pizza oven.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling tiles above pizza oven and A/C vent by 3 comp sink and dark build up on multiple ceiling tiles on right side of kitchen area towards 3 comp sink. |