|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC lacks food protection manager certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. - Pf - Observed soap dispensers at two hand sinks to be nonfunctional due to low batteries. - CDI - PIC removed soap container from dispenser and stored on sink for employees to have access to soap for handwashing. PIC stated batteries will be replaced in dispensers later today. |
|
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 chorizo stored above cooked chicken in lowboy unit. - CDI - PIC corrected storage order by placing raw chorizo below ready-to-eat chicken.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed white rice and refried beans holding below 135 (see temperature chart). - CDI - PIC voluntarily discarded rice due to being unsure what time it was removed from temperature control. Rice cooker was never turned on. PIC turned on rice cooker. PIC reheated refried beans to above 165F.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - REPEAT - Observed coconut milk mixture, habanero sauce, and cooked chicken lacking date mark labels in prep unit across from stove. - CDI - Per PIC, items were prepared on Monday. PIC date marked items appropriately. - *NOTE: No point escalation due to improvement noted since previous inspection. Full points will be deducted at next routine inspection if date marking issues persist.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 squeeze bottles of condiments and oils lacking labels. - CDI - PIC labeled all working containers. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout kitchen and one live crawling insect on wall. Contact licensed pest control operator to treat facility. |
|
41
|
0.50
|
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 stored in sanitizer concentration of 0ppm chlorine. - CDI - PIC replaced sanitizer with properly concentrated chlorine sanitizer of 150ppm. |