|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed several containers of food reheating on flattop grill upon EHS to MFU but the handsink was blocked and had not been used yet. Hands must be washed prior to engaging in any sort of food preparation activities. - CDI - PIC cleared sink and properly washed hands before continuing food prep activities. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed handsink blocked with equipment and single service articles upon EHS arrival. These items had been stored on sink during transport and had not yet been removed from handsink for handwashing despite food preparation activities already occurring. - CDI - PIC removed items from handsink. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding below 41F in flip top prep unit (see temperature chart). Per PIC, generator was not used during transport because it is broken. PIC stated generator has been fixed and should be picked up this afternoon from repair shop. Ambient temperature of unit observed at 39F. Per PIC, items were placed on MFU less than an hour prior to MFU arrival on site. EHS observed TCS items cooling to 41F or below prior to departure. - VR - Verification required within 3 days to ensure generator is being used during transport to maintain TCS items at 41F or below.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - Observed corn, chicken, and salsas lacking date mark labels. Also observed various bags of individual cups of salsas dated 1/8/25. PIC unaware of when corn was prepared. PIC stated chicken and salsas with no date were prepared yesterday. - CDI - PIC voluntarily discarded salsas dated 1/8 and corn. PIC date marked remaining item with yesterday’s date.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed one spray bottle of bleach and one spray bottle of degreaser lacking labels. - CDI - PIC labeled spray bottles appropriately. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Per permit conditions, all fruits and vegetables must be washed at the commissary prior to being placed on MFU for service. Observed unwashed heads of lettuce on MFU. Store unwashed produce at commissary. Wash produce prior to placement on MFU for service. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors in need of cleaning in hard to reach areas underneath equipment. Clean and increase cleaning frequency to maintain clean. |