|
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 no CFPM onsite during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3-comp sink at 0ppm due to no sanitizer attached to mechanism. Owner arrived at end of inspection, stated that sanitizers used in establishment include hand mixed bleach or quat with ecolab setup. CDI- PIC emptied basin and replaced quat sanitizer container.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed damp cloth being used to wipe food thermometer before use. Cloths used for sanitizing must be maintained in properly concentrated solution. PIC wiped off thermometer with unclean cloth before attempting to use it on food. CDI- EHS discussed with PIC, PIC removed cloth from area and removed thermometer to be cleaned and sanitized. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried French fries temping below 135F being held on prep table. CDI- PIC voluntarily discarded fries.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sauerkraut and avocado spread temping above 41F due to being overstocked and closest to oven. CDI- PIC removed items to be rapidly cooled due to being within parameters.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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. Wiping cloths held on counter. See item #16. CDI- PIC removed item. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
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 cardboard used as shelving on top of flip top coolers in food prep area. Remove cardboard and replace with surface that is non absorbent, smooth, and easily cleanable. Observed rusted shelving in WIC. *REPEAT*
4-501.11 Maintain equipment in good repair. Observed gaskets on both 3D prep units in disrepair, two flip top lids in disrepair. Repair or replace. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Both handsinks in restrooms need new caulking. |