|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling.
Repeat. 1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed molded oranges in storage during inspection. CDI - PIC voluntarily discarded entire box of oranges.
1 pt. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw bacon being stored in conjunction with and above RTE foods in RIC during inspection. CDI - PIC reordered storage.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sink and surface sanitizer dispensing at approximately 0.75oz/gal. Safe concentration is between 0.27oz/gal and 0.55oz/gal. CDI - Sanitizer was diluted. PIC to contact maintenance about ensuring sanitizer is properly diluted through the dispensing unit. Staff to dilute and test sanitizer every time it is dispensed until dispensing unit is corrected.
1 pt. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed various working containers not labeled indicating their contents. CDI - PIC labeled.
0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed single use plastic cups being used as a means to dispense foods being stored inside of containers during inspection. EHS educated PIC on proper dispensing utensils. CDI - Cups were removed and voluntarily discarded.
0 pts. |