|
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 CFPM during start of inspection.
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 |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P. Observed employee enter through back door, don gloves, and attempt to handle chips without washing hands. EHS intervened and reminded employee to wash hands when re-entering the kitchen and before donning gloves to work with food. CDI - employee washed hands before continuing. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food prep spoons with food and sticker residue on scoops. CDI - PIC removed spoons to be re washed before next use.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-602.11 (E) Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed black and pink buildup inside ice machine. CDI - PIC removed and washed tray with buildup.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine sanitizer at approximately 0 ppm chlorine sanitizer. Facility will use 3-comp sink until dish machine is repaired. VR.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed chorizo thawing in a container of sitting water in prep sink. Employee stated that water was running over the chorizo but someone had turned it off. Cold water from prep sink was temped at 77 F. CDI - PIC moved chorizo to WIC to finish thawing. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of paper bags, box of take-out containers, and box of napkins stored on floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed leak at dish machine pre-rinse sprayer. Observed 3 non-functional bulbs at hood. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed lighting intensity at approximately 1 foot candle in restrooms. PIC stated that the bulbs were replaced with brighter bulbs but they did not have a way to measure the required light intensity. REPEAT. |