|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
Repeat:
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed no certified food protection manager present. |
|
8
|
2
|
Hands clean & properly washed |
No |
Yes
|
No |
Repeat:
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P. Observed PIC grab a piece of carne asada off of grill to taste then proceed back with reheating food on grill without handwashing. CDI: education was provided and hands were washed properly. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths with visible debris. Move wiping cloths to be laundered once visibly soiled.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket with cloths inside reading 0ppm chlorine sanitizer. CDI: chlorine added and corrected to proper concentration (100ppm). |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
Repeat:
3-302.15 Wash fruits and vegetables prior to use. Observed limes, onions, and avocado according to PIC that had not been washed yet. Wash all produce at commissary and place into clean and sanitized container. PIC will bring items back to commissary to be washed prior to use. |