|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3), (17) 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 employee health process and procedures. - Pf. Observed employee present with no knowledge on restrictions and exclusion procedures. CDI - Employee re-directed to employee health agreement form posted onsite and educated. -0- |
|
5
|
0.50
|
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. Observed facility without a written vomit/diarrhea clean up plan. CDI - EHS provided hard copy of document. -0.5-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed no sanitizer available for use. CDI - bleach sanitizer was made up at proper concentration by EHS during inspection.
REPEAT VIOLATION: 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm buildup on inner surfaces of ice machine in the kitchen area. Increase cleaning frequency.
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P. When EHS asked employee how dishes are washed, employee stated they are only washed with soap. Employee stated after washing with soap, utensils are rinsed and left to dry. CDI - Employee demonstrated on how to prepare sanitizer water at the 3-comp sink and how to test the sanitizer to ensure that it is the proper concentration. All utensils are to be washed, rinsed and sanitized. -3-
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. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom with uncovered trash bin. -0- |