|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC states she does possess a valid CFPM/ServSafe certificate but was unable to provide proof at the time of the inspection. PIC on site stated she had just taken over as manager the week prior.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink #2 (adjacent the dry storage room) to not be provided with paper towels at the time of the inspection.
CDI - PIC restocked paper towels. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - Observed the mechanical high temperature dish machine only reach temperatures between 152-155F after multiple attempts. EHS informed PIC that they are not to use the dishwasher until it can be repaired and that they must get it repaired. PIC understands that they must wash dishes by hand in the 3 compartment sink. 3 day VR to observe repair/continued compliance.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a clear condiment squirt bottle that was not labeled as to its contents. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed a stack of single service lunch trays stored out of the packaging and with their food contact surfaces face up on a lower shelf to a prep table, allowing for contamination to the food contact surfaces. Top tray was observed with visible contamination.
CDI - Top tray voluntarily discarded and stack flipped upside down. |