|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Certification has expired. She is scheduled to take class within 2 weeks
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed persons handling dirty items and then handling clean items without disposing of dirty gloves and then donning clean gloves. This cross-contaminates the utensils. Correction by explaining process to PIC, who then explained it to staff along with me. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils on shelves with melted plastic film on them, along with lettuce and other food debris on the pans. Repeat violation. VR needed.
Also observed wood shavings in pans on shelves. This resulted from work done on facility. Utensils should have been moved prior to work being done and/or utensils needed to be checked for cleanliness after work was done.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilitiesn-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
|
3
|
Proper date marking & disposition |
No |
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
Repeat violation. Observed one item unmarked, another marked ‘use by 4/12’, and another marked use by 4/29. Need to monitor coolers for proper date marking and for needed disposal. VR needed.
for more information, please visit: www.me inc.gov/foodsafety or view our training videos at the following we/blinks: What are TCS Forf oods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelet. Only a plain ring on finger is allowed, no other jewelry on hands or arms. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils; these must be allowed to completely air dry prior to stacking. |
|
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 utensil shelves in need of more regular cleaning. Found residue on these. |