|
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 at the facility during time of the inspection.
Ensure there is a CFPM present.
REPEAT VIOLATION.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code.
Observed a food employee actively washing celery in the "sanitize" basin of the 3-compartment sink, using water from the garden hose attached to the can wash, while wash and rinse basins were full of soiled dishes. Facility has one prep sink that is labeled with a sign that states "this prep sink to be used for meat prep ONLY." If using 3-compartment sink to prep veggies, ensure all basins of the 3-compartment sink are washed/rinsed/sanitized before starting veggie prep, and to use the water from the faucet at the 3-compartment sink; OR utilize a colander to wash the veggies at the 3-compartment sink only when sink basins are not set up for wash/rinse/sanitize to prevent contamination. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed scoop handle in rice bin commingled within the nonTCS food product.
Keep all scoop handles stored up above the nonTCS food product to prevent contamination.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed 2 knives stored in the space between the side of the make table and the side of the sauce holder.
Ensure in-use utensils are not stored in spaces that do not get cleaned and sanitized every 4 hours.
REPEAT VIOLATION. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed single-serve 2 oz. portion cups stored inside the salt bin and inside the container of Spanish paprika.
If using single-serve 2 oz cups to use as scoops, ensure they are being discarded after every use. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed one fryer out of order, stored next to the chest freezer towards the back of the kitchen.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting points since different equipment observed in need of repair today. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed a hole in the wall behind the 35lb sauce bins stored in the dry storage room.
Repair hole.
Observed damaged countertop at handsink behind the register.
Repair damaged counter.
REPEAT VIOLATION. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity.
Observed 1 lightbulb out in the hood system above fryers.
Replace with new lightbulb.
REPEAT VIOLATION.
*Note: Although a repeat violation, facility has made repairs on providing lighting in chemical storage room. |