|
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 certified food protection manager on duty during the inspection. (1 pt)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no employee health policy agreement onsite during the inspection. -CDI- EHS provided copy of the employee health policy agreement. (1 pt)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 2 small containers of raw chicken above 41F while said to be cold holding. Employee stated that the chicken had been placed there about an hour before the inspection started. -CDI- PIC placed the chicken back in the WIC to be quickly cooled. Due to severity, points not taken. (0 pts)
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled dry wiping cloths that were being held on prep surfaces. Hold any soiled wiping cloths in a correctly concentrated sanitizer solution. -CDI- Wiping cloths were placed in a QUAT sanitizer solution at 300ppm. REPEAT*** (1 pt) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no test strips on site during the inspection. 10 DAY VERIFICATION REQUIRED*** (0.5 pts) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed non-food contact surfaces throughout the facility soiled with debris/residue. Increase cleaning frequency. REPEAT*** (1 pt) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac
vents shall be maintained in good repair.
Observed the flooring by the WIF not fully sealed allowing the accumulation of water to seep into the floors. EHS noticed that there were slight repairs done. REPEAT*** (1 pt)
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 the accumulation of debris/residue on the floors and walls throughout the facility. Increase cleaning frequency. REPEAT*** |