|
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 CFPM onsite during inspection. Designated volunteer was still knowledgeable of operation and process's. (-1) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several dishes with food debris or grease residue stored as clean.
CDI- PIC re-washes and sanitizes dishes at 3 comp sink with quat at 250ppm. (-1.5)
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed cooked ground beef thawing in WIC without date mark.
CDI- PIC dates pork. (-0)
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
REPEAT. 10 DAY VR.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed no written procedures for TPHC with all foods served held on time.
If no TPHC written procedures are readily available at next inspection, permit action may result due to repeat violation. (-3)
TPHC procedure template may be found at: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT.
3-307.11 Protect food from contamination sources not specifically noted by the code.
Observed several foods throughout facility stored in plastic grocery bags. EHS reasserts that these bags are food grade and shall not be used. (-2) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed several reach in coolers and lowboys non-functional and either empty, or being used for dry storage.
Repair or replace equipment no longer in use- do no not use coolers for dry storage. (-0.5)
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed severely stained cutting board in ware-washing area.
EHS advises board should be removed from service. |
|
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 food spills and debris inside chest freezers and walk ins, and black residue on non-food contact surface of ice machine. Increased cleaning frequency is advised. (-0.5) |