|
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 onsite during time of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
4
|
Hands clean & properly washed |
Yes |
No
|
No |
*REPEAT* 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- *Observed - Food employee move trash can, sweep floor then change gloves without a handwash before preparing to engage in cutting vegetables. *CDI - EHS educated employee on violation and employee washed hands following proper procedures then did not use a barrier to turn off the faucet, PIC educated employee on mistake and had employee rewash hands properly. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Container of Rava seasoning with dead crawling pest inside. *CDI - PIC voluntarily discarded item. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
*REPEAT* 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - Dry Coleslaw held on TPHC not listed on TPHC procedures. *CDI - PIC added item to procedures.
NOTE: No points deducted due to establishment having written procedures just missing an item which is now added.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying and crawling pests in kitchen. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking throughout clean dish storage. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. *Observed - 4 Grocery bags of Cut Cabbage. *CDI - PIC Transferred items into safe food contact container. |