|
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 PIC not certified as a food protection manager. No staff member on site with certification during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
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 employee fill up container with water for steam well in handsink. CDI: EHS educated employee on handwashing sink limitations and employee relocated to prep sink to continue getting water for steam well. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed cutting board surface at pizza line soiled with food debris. PIC stated that this surface is cleaned once a day, sometimes every other day. PIC stated that there have been no pizzas made today at this station. Observed pizza paddle with heavy accumulation of build up and not yet used today. Observed dicer with food debris accumulation present from the day prior. Employee stated that this item was not used today. CDI: PIC took cutting surface, dicer and pizza paddle to 3-comp sink for W/R/S. EHS educated PIC and staff on cleaning frequently of food contact surfaces.
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 . |
|
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 queso and marinara in hot well with temperatures below 135F. Employee stated that they were reheated in the steam oven before being placed in hot well 2 hours prior. Hot well had little water in it. CDI: PIC voluntarily discarded queso and reheated a new bag and reheated marinara. Both Items reached over 165F before being placed in steam well and more water added to steam well.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed container of jalapeño poppers in RIC without a date label. Employees could not verify when item was prepared. Observed ground beef in pizza fliptop with date 6/13. PIC stated that it was cooked on that day then frozen and pulled from the freezer two days ago. Observed marinara sauce put into a secondary container from bulk container in the walk in. New container was dated for today and bulk batch was prepared yesterday. CDI: Jalapeño poppers voluntarily discarded. Ground beef label added with date it was pulled from freezer. Marinara date was corrected to reflect the original prep date. EHS provided education on proper date marking procedures.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with food without a hair restraint. |
|
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 inside of multiple prep units with debris and residue accumulation. Increase cleaning frequency. Observed multiple plastic containers with two different date stickers on it in fliptop unit. PIC stated that the old date stickers were not removed during the washing process. CDI: PIC changed out containers and took them to get stickers removed and W/R/S. REPEAT |