|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no one on duty at time of inspection was a certified food protection manager. At least one person working that has the authority to make changes must be a CFPM.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed several employees wash hands and turn faucet off with clean hands. CDI - EHS educated employees on need to use a barrier when turning off faucet after hand washing to keep from recontaminating hands. EHS observed all employees re wash hands and turn off faucet with towel. - 2 -
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
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 no label on eye dropper of oil. PIC stated it was the oil for the meat slicer and that the label had fallen off. Verified that it was food contact surface approved from invoice. CDI - PIC labeled bottle with contents. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination.
Observed cups in dispenser with rim ( lip contact point) exposed to customers at front counter by registers. Keep cups in plastic sleeve or only stock amount that keeps only one cup exposed at a time. - 0.5 - |