|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-101.11 (A) PIC shall be present during all hours of operation. -PF
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.
Observed no PIC present during entirety of inspection. Two food employees present were unaware of TCS/non-TCS foods, unable to answer all of EHS's questions in regards to equipment and proper cold holding temperatures.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.
Please visit our resource page, www.mecknc.gov/foodsafety, 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 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM present at the facility during time of the inspection.
Ensure there is a CFPM present during all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels available at the back handsink.
CDI: Employee re-stocked immediately with roll of paper towels. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed pan of unwashed mushrooms stored directly behind pan of capers inside the flip top portion of make table. Observed a bag of unwashed heads of romaine lettuce stored above different sauce bottles inside lowboy portion of make table.
Ensure correct storage order is being followed to prevent contamination.
REPEAT VIOLATION.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items (cut tomato, turkey, ham, pre-cooked turkey sausage, american cheese, provolone cheese) cold holding above 41F inside make table. Ambient air temp of unit was reading between 42-45 in both portions of make table. No temperature dial was observed to manually adjust temperature of the unit. Employee stated they do not keep a temperature log and food items stored inside make table are kept inside this cold holding unit overnight.
Employee contacted maintenance man to check for when a visit could be made. Food items mentioned above were voluntarily discarded. Facility will utilize the standing reach-in cooler to build food menu items, and not use make table until repairs have been made. Temporary TPHC not being offered today since same exact unit was out for cold holding previous inspection.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
REPEAT VIOLATION.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed spray bottle of bleach sanitizer measuring too high of chlorine, bleaching out the test paper.
CDI: Employee added more water into spray bottle to dilute concentration levels. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed make table unable to cold hold at proper temps.
Employee reached out to maintenance to have this unit repaired. |