|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. - PF - No PIC present at beginning of inspection. - CDI - PIC arrived within 10 minutes of EHS arrival. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present lacks food protection manager certification. Other employees if establishment hold CFPM but are not present today.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed ice and red beverage discarded in handsink. Do not discard food or beverages in handsinks. - CDI - Education provided. PIC cleaned sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in multiple refrigeration units throughout establishment. PIC voluntarily discarded all TCS items holding above 41F for more than 4 hours and moved all other TCS items to working refrigeration units. Immediate suspension issued. - VR - Verification required within 3 days to ensure all units have been repaired.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed various food handling employees lacking hair restraints. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths stored in 0ppm chlorine sanitizer. - CDI - PIC corrected sanitizer concentration to 150ppm chlorine. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
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 three knives stored between two prep units. Do not store utensils in this area as it is not cleaned and sanitized every 4 hours. - CDI - PIC removed knives and placed at dish machine area to be cleaned. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - REPEAT - Observed hot water at 3 compartment sink only reach 101F. Hot water temped 140F at handsink. Increase water temperature at 3 compartment sink to maintain at least 110F. - VR - Verification required within 10 days. |
|
55
|
1
|
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. - REPEAT - Observed floors and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. |