|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. Per PIC, class has been scheduled. -1- REPEAT
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms on top shelf in WI over RTE toppings. Move to a bottom shelf or to the side of RTE foods to prevent contamination. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed baking sheets for pizza not cleaned once every 24 hours per PIC. EHS reminded PIC of the requirement to clean these items at least every 24 hours. Per PIC, these are taken off site after several days of usages and cleaned ones are returned to store for use. -1.5- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded mozzarella, cooked chicken bites and cooked steak toppings in flip top at prep line cold holding at 51F. PIC stated these items were flipped from last night's backup containers. EHS checked tmeperature again after 15 mins and temp maintained at 51F. CDI - PIC used these items immediately after EHS found back stock in WI coolers and verified they were cold holding at or below 41F. Monitor temperatures throughout the day to ensure proper cold holding. -1.5-
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hand sanitizer for handsink dispensers stored directly above unwrapped bath tissue and wiping cloths stored on shelf below. CDI - PIC rearranged storage on shelf. -1- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop used for dough flour stored inside bin with handle touching flour. Remove handle and position above level of food. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
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 buildup of hanging debris over exit side of oven for pizzas. Observed buildup of water in bottom of prep unit. Clean often enough to avoid buildup. -0- |