|
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 present at the time of the inspection. Ensure that there is a certified food protection manager present at all times of facility service.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 can opener blade with soil and food buildup present. Observed plastic containers with left over stickers and sticker residue stacked on the clean portion of the drying rack. Ensure that food contact surfaces are maintained as clean to site and touch. -CDI- Food contact surfaces moved to the 3-Comp Sink for proper W/R/S process.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed 2 condiment containers on the condiment cold holding above 41F. PIC stated that she poured the condiments into their containers and moved them from the WIC to to the condiment cold hold. EHS observed her placing the condiments into the cold holding unit upon his arrival. -CDI- PIC moved slaw and pico to the WIC to cool back down before being placed back onto cold holding unit. Ensure that cold foods in cold holding are maintained at 41F and below.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of package hot dog buns and pizzas stored on the floor of the WIC. Ensure that all foods are kept off of the floor at least 6 inches. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in the WIF with food debris and residue. Ensure that floors walls and ceilings are clean and maintained as clean. |