|
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 certified food protection manager present at the facility. Ensure CFPM present at all times of facility operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- Observed Soiled mop heads hanging directly over the hand sink in the rear of the facility. Ensure that hand sink is maintained so that it is accessible at all times and free from any potential contamination.
-CDI- Soiled mop heads were removed from that area.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel dispenser not functioning at rear handsink. Ensure all hand sinks are stocked with paper towels. -CDI- PIC placed paper towels at the sink. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed container of sausages in lowboy with no date marking present. PIC stated that they were opened yesterday. -CDI- back dated to reflect proper date marking.
Observed sausage egg and cheese biscuit in the WIC with a discard date of 8/14/26 8:28 AM, EHS observed at 9:15 AM. -CDI- PIC voluntarily discarded.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
40
|
0
|
Personal cleanliness |
No |
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 working with food with no head covering or hair restraint on. Ensure all food employees are wearing hair restraint or head covering. |