|
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 on duty during inspection. PIC had expired ServeSafe. REPEAT*** (1 pt)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
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 a knife being stored between a RIF and table. Also observed a knife used to cut fish being stored between a pipe and the wall. -CDI- PIC removed both knives and placed them to wash. REPEAT*** (0.5 pts) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed minor wet stacking with a few stacks of metal insert containers stored as clean and dried. Separate containers to allow proper air drying. (0 pts) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed items like chemicals and ingredients being stored on pieces of cardboard. Replace cardboard with a surface that is smooth and easily cleanable. (0.5 pts) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed heavy grease buildup up on the edge of the hood system with potential of contaminating food below. Increase cleaning frequency. (0.5 pts) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 heavy build up of food debris and residue underneath but not subjected to the grill line/oven area. Also observed the accumulation of debris/residue on vents and walls throughout the facility. Increase cleaning frequency to help prevent the accumulation of food debris and residue. REPEAT*** (0.5 pts) |