|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a CFPM. -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap in men’s restroom. CDI - Soap provided. -1- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with a build-up of black residue. Keep clean. -0- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed corn cold holding at 50 degrees F in the flip top prep refrigerator. Product placed inside the unit prior to EHS arrival, according to PIC. CDI - Corn transferred to the walk-in cooler to cool down. Recommend using deeper containers to maintain TCS foods < 41 degrees F. -0-
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. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed multiple batches of blanched fries cooling on speed rack stored outside of walk in cooler. At 12:11 pm fries were cooling at 129 degrees F. At 12:27 pm fries were at 126 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI - Speed rack relocated to walk in cooler to rapidly cool. -0.5-
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 cleaning needed to remove food and other debris on interior base and shelving of reach in refrigerator. Points scaled back due to improvement from previous inspection. -0.5- |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a significant leak originating from mop sink fixture and one hand washing sink slow to drain. Repairs needed. -1- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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 damaged FRP wall at mop sink station. Observed detached ceiling vent cover above the 3-compartment sink. Also observed men’s restroom with broken soap dispenser.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed retired foodservice equipment stored on utensil shelving unit. Remove.
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 cleaning needed on floors under cooking equipment and soft drink machine. -0.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed two exposed light bulbs at hood vent system. Provide shielding. -0- |