|
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 time of inspection. PICs Food Protection Managers Certification expired from 01/26.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
*REPEAT* 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Metal Container of Raw Shrimp thawing in basin of Handsink. *CDI - Employee removed container from handsink and placed item into Refrigeration. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Gyro Burger Stored above Cooked White Rice on shelf in WIC. *CDI - PIC voluntarily discarded rice.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- *Observed - Raw Shrimp thawing in Metal container with stagnant water. *CDI - Employee emptied water from container and placed item into refrigeration. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Wet stacking of multiple metal and plastic containers on clean dish shelves above 3 compartment sink. |