|
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 was present upon arrival for inspection and would not arrive till 1 pm, per food handler. CDI-PIC arrived at 1pm. Ensure there is a person in charge at all hours of operation and food processing within the facility. |
|
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 during inspection. REPEAT.
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 |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at either handwash sink in the kitchen, bathroom handwash sinks were properly stocked. CDI-Food handler refilled wall soap dispensers. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed smoked salmon stored behind sliced turkey and other ready to eat foods in prep unit. CDI-PIC corrected storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed glass dialed thermometer that was not properly functioning when being calibrated in cold water. VR within 10 days to check for thin probe thermometer to accurately test thin foods in the facility like sliced tomatoes, sliced turkey, etc. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed dark deposits inside all frying pans throughout facility. EHS spoke with food handler and PIC about ordering new frying pans and avoid build up and possibility of non-stick coating from being worn off. |