|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC unable to determine frequency of cleaning of pizza screens, verify ownership or demonstrate proper handwashing knowledge and training. -CDI- Discussed with PIC the importance of knowing this information.
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC states that she is a certified food protection manager but was unable to provide any documentation.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P.
Observed PIC wash hands for 20 seconds and then use bare hands to turn off faucet. -CDI- Discussed proper handwashing techniques with PIC. PIC properly washed hands. REPEAT
2-301.14 When to Wash (P)
Observed 2 delivery drivers return to their work stations and handle food and clean dishes without washing hands beforehand. -CDI- Employees properly washed hands. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed PIC and other food employee preparing pizzas using RTE ingredients with bare hands. Remaining items in leftover tray dumped back into storage containers. Per PIC, leftover barehanded topping are to be dumped back into storage containers per policy. EHS advised PIC of the risk of handling toppings with bare hands and reusing them later. -CDI- Food was immediately used and discussed with PIC about where food in trough should be discarded. Either wash or cook barehanded RTE foods immediately to reduce risk of foodborne illness.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
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 food employee actively washing dishes with low sanitizer concentration. Per manufacturer instructions, range should be 150-400 ppm quaternary ammonia. Observed less than 150ppm while in use. -CDI- Food employee corrected sanitizer to 200ppm.
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 |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf
Observed food employee washing dishes with water at 106F. -CDI- Food employee increased water temperature to 132F. |