|
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 CFPM on duty during inspection.
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 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink next to 3-comp-sink with pieces of equipment and signage inside sink. CDI - PIC moved items out of sink.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand washing soap at hand washing sink next to 3-comp-sink. CDI - PIC was able to provided hand washing soap instead of hand sanitizer.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink next to 3-comp-sink. CDI - PIC was able to provide paper towels.
6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage posted at sink. CDI - PIC gave out Spanish and English signage.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink near register being used to discard water and rinsing of green wet wiping cloths. CDI - PIC educated staff member on proper usage of hand washing sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in low boy cooler open/unopen beef hot dogs, jalapenos hot dogs, Italian sausage, and smokey cheddar taquitos above 41F. See temp chart. CDI - PIC voluntarily discarded four containers PIC could not verify why food was above 41F.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 half&half and French vanilla at both beverage dispensers with date marking 09/03/25 discard date. CDI - EHS educated PIC on ensuring these dairy items are datemarked for seven days. PIC voluntarily discarded four boxes.
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 . |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed active green wet wiping cloths being used for counter tops and equipment without the use of sanitizer. Employee was observed rinsing wet wiping cloths at hand washing sink. CDI - PIC gave employee sanitizer spray bottle and container to hold wet wiping cloths.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed green wet wiping cloths being stored inside 3-comp-sink. CDI - PIC moved items to discard bin. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal food stored inside low boy cooler. CDI - PIC moved bags of personal food to dedicated bin for personal food items inside WIC. |