|
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 inspection. Certificate expired in 10/25. PIC stated that they would be taking the test on 2/5/26.
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 |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used as dump sink and to fill containers with water. CDI- EHS discussed with PIC, PIC started process of cleaning sink. *REPEAT. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed sushi rollers being wiped off with cloth used for prep table, raw sushi roller, ready-to-eat sushi roller, and gloved hands. CDI- EHS discussed with PIC, PIC removed rollers to be cleaned and removed cloth from area. EHS advised using separate cloths and refraining from using clothes to wipe off soiled gloves.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees wiping soiled gloves on cloth held on prep table. CDI- PIC had employees discard gloves and remove cloth from area. |
|
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 dishes being actively held in quat sanitizer with a concentration of 0ppm. CDI- PIC hand mixed solution to a concentration above 150ppm due to mechanism not functioning properly. Facility will hand mix solution until mechanism has been repaired.
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 |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 cold display being held on time without being marked. CDI- PIC had time stamp marked on glass shielding. PIC stated items were placed in unit at approximately 1130am. *REPEAT* |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 (B)(C) Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility not maintaining daily ph logs. Last date listed was 1/30 and no entries were available. VERIFICATION REQUIRED on or before 2/13 to assess daily log maintenance. Failure to maintain proper records in accordance with approved procedures may result in revocation of variance. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in buckets of quat sanitizer at 0ppm concentration. CDI- PIC had food employees discard gloves remove buckets to be refreshed at 3-comp. |
|
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 sanitizer dispenser in disrepair. PIC was unaware. Stated that work order would be placed to have mechanism repaired. See item #16. |