|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No employees have a CFPM ANSI certification. - 1 - REPEAT. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee handling their telephone and returning to food handling without changing gloves or washing hands. CDI - EHS discussed proper handwashing with employee and employee washed hands. - 2 - REPEAT |
|
10
|
1
|
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 or alternate hand drying device at kitchen hand washing sink. CDI - Employee provided napkins upon request. - 1 - |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
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
Observed <50ppm quaternary ammonia sanitizer at 3 compartment sink and 0ppm Chlorine at mechanical dish machine. Repair/calibrate quat dispenser and dish machine to provide for correct sanitizer levels. VR will be conducted within 3 days to verify levels. - 1.5 - |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
Observed milk and yogurt still out after 4 hours in cooler maintaining 45F. Cold items are listed as part of the facilities TPHC policy. If facility wishes to remove milk/yogurt from TPHC unit will have to be able to maintain items at 41F or below. CDI - items were discarded at time of inspection. - 1.5 - |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed chlorine sanitizer in spray bottle at > 200ppm. CDI - Employee was notified and solution was diluted. - 1 - |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf
For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI
Observed thin probe thermometer with malfunctioning display. Numbers were not readable. Replace. VR will be conducted within 10 days to verify working thermometer. - 0.5 - |