|
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 PIC with expired ANSI certification (expired 05/06/2024). PIC demonstrated knowledge via answering questions during and after inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink readily accessible and unblocked; however, handsink had one (1) employee water bottle stored in its basin. CDI - EHS moved water bottle to readily available storage and washed hands at the start of the inspection. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) serving of seasoned fries in steamer tray at approximately 107F. Per conversation, fries are not to be held long term; steamer tray is used to mix and season fries. CDI - PIC voluntarily disposed of fries as new batch was made.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 one (1) bottle of mild sauce in red squirt bottle and one (1) bin of flour with no labeling. CDI - EHS affixed labels to these items.
Notes: observed several bottles of brown mustard in prep unit. Bottles were visually distinct from other condiments and centralized in one location. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease buildup on rear sides of equipment and vent hood. Observed minor soils at flooring of prep table and sink. Clean as needed. |