|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no employees on site at the time of the inspection who possessed a valid food protection manager certificate. REPEAT.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap provided to the handwash sink in the 3 compartment sink area or the handwash sink at the coffee station. PIC stated they are getting new soap dispensers but have not hung them up yet.
CDI - PIC placed bottles of soap at the handwash sinks.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided to the 3 compartment sink area handwash sink. PIC stated they had run out of paper towels and are using napkins while they wait for the new paper towel dispensers to be hung up. REPEAT.
CDI - PIC provided a stack of napkins at the handwash sink. |
|
16
|
0
|
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 tongs that were in use at the hot holding station that are only changed once daily as per the PIC, during the 3rd shift. EHS advised that the in use utensils must be changed every 4 hours throughout the day.
CDI - PIC replaced tongs with clean pair.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sheet pans of RTE ham/egg/cheese sandwiches, sausage/egg/cheese sandwiches, cheeseburgers, chicken sandwiches, and pork rib sandwiches stored on the rolling rack in the beverage WIC at temperatures of 50-57F. WIC ambient observed at 52F. PIC stated they have one employee who works the night shift who turns the fans off when she is working in the cooler but often forgets to turn them back on. EHS advised moving the sandwich rolling rack to another WIC to avoid this same issue again when she does not turn the fans back on. REPEAT.
CDI - PIC turned fans back on. PIC voluntarily discarded all sandwiches on rolling rack. EHS observed the WIC functioning and the ambient at 41F during the exit interview.
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
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer bucket at the oven and the sanitizer bucket in use to clean the drink machine to be testing at <25ppm of quateranry ammonia.
CDI - PIC replaced sanitizer solutions and restested at 200ppm. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 the entire top shelf of the lowboy beneath the sandwich hot holding unit to be covered in a layer of ice. The door was observed frozen shut and PIC stated they had put in a work order months ago but they do not have any maintenance people and no one has come out to repair it. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed the entire second shelf of the 2 door upright RIC behind the counter to have opened containers of employee food/drinks, directly above packages of buns and pepperoni pizzas that are for patrons. EHS advised the PIC that they designate the bottom shelf for employee food/drink to not allow for the potential contamination of patron food. |