|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager at the facility at the time of the inspection. Ensure that there is a CFPM at the facility at all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed hand sink at the front of the facility with no soap dispenser or bottle present. PIC stated that soap dispenser was on the wall, and another food employee must have removed it. -CDI- PIC found the soap dispenser and placed the soap dispenser back to the sink for use. Ensure that hand sinks are maintained with soap. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed 3 spray bottles of sanitizer (QUAT) throughout the facility. PIC stated that the sanitizer bottles are used to wipe down prep surfaces and food contact surfaces. The bottles had pure concentrated QUAT inside and were reading above the measurable levels on both the PICs and EHSs test strips. -CDI- EHS coached PIC that sanitizers must be diluted when used on food contact surfaces. EHS and PIC looked at the proper ratios of sanitizer to water on the bottle of QUAT sanitizer. PIC diluted the bottles so that they were reading at 300 PPM. Ensure that test strips are used to determine the proper sanitizer concentrations.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of soil present in the Ice machine. Ensure that the ice machine is cleaned at a frequency to preclude the build up of soil. -REPEAT- |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed 2 bottles of unlabeled QUAT sanitizer present in the facility. Ensure that all working bottles of sanitizer are labeled. -CDI- PIC labeled the 2 unlabeled sanitizer bottles. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no hair restraint while working in the kitchen. Ensure that food employees are wearing hair restraints in the kitchen. -CDI- Food employee placed a hair restraint on upon EHS arrival. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed the hot water faucet controls on the vegetable wash sink not working and the left faucet of the vegetable wash sink not working. Ensure that the faucet and faucet controls are working properly. |