|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
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 PIC without CFPM. PIC and other kitchen staff is working on obtain their certification. -0 pts- |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed facility without vomiting and diarrhea clean up procedures plan. CDI- EHS emailed the poster to PIC at the time of inspection. Print it out and have it ready in the kitchen -0 pts- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
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 sink in the a dishwasher area was blocked by trash cans, made the hand sink inaccessible for hand washing at the time of inspection. CDI- Staff remove items and maintain access to hand sink. Ensure to provide access to all hand sink at all time.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel available at two of the hand sinks in the kitchen. CDI- PIC provides paper towel and made available at the time of inspection.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink in kitchenette 500-600, 100-200 hall was using as a dump sink, food residues and coffee ground was blocking the drain at the time of inspection. Ensure to use the hand sink in every kitchenettes for hand washing purposes only. -1 pts- |
|
22
|
0
|
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 milk carton and a plate of food holding chicken, green bean, and potatoes salad in refrigerator in 700-800 hall kitchenette holding temperatures above 41F. CDI- PIC volunteer to discard item at the time of inspection. PIC will have the refrigerator check by maintenance and see if it is working properly. -0 pts- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans on shelving at the end of 3 compartment sink. Ensure to air dry all equipment and utensils before stacking them up for storing. -1 pts- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed WIF with light. PIC stated the technician will return today to repair the light. -0 pts- |
|
49
|
0.50
|
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 microwave in kitchenettes with food residues and debris. Need cleaning and keep clean. -0.5 pts- |