|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - No employee on site was a certified food protection manager. REPEAT.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee wash their hands and then proceed to turn off the faucet with their bare hands. Employee wash not engaging in food service/prep activities at the time and was washing hands between helping guests at the register. REPEAT. Points not escalated due to no increase in severity and no immediate risk to contaminating food.
CDI - EHS emphasized the importance of using the barrier to turn off the faucet after the handwash is complete. Employee rewashed hands. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed a wiping cloth stored in the front counter handwash sink basin at the time of the inspection. REPEAT.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the rear kitchen handwash sink to not be provided with paper towels and the men’s room hand dryer was noted broken at the time of the inspection. REPEAT.
CDI - Wiping cloth removed and paper towels supplied to both handwash sinks. |
|
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 the ice shoot to the patron soda machine to have a buildup of grime.
- Observed a pair of tongs stored as clean above the 3 compartment sink to have food debris on their food contact surfaces.
CDI - Tongs moved to dirty dish pile to be W/R/S and ice shoot sanitized.
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 (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. - As per employee on site, the container of plastic tongs that are used to transfer food from the baking tray to the single service containers are only swapped out and cleaned once per day during the third shift.
CDI - EHS advised the employee that they must be changed and/or cleaned every 4 hours. PIC moved tongs to dirty dish pile to be W/R/S.
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
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 5 containers of buffalo chicken wings to be at temperatures of 121-130F in the front counter hotbox.
CDI - PIC voluntarily discarded.
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 . |
|
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 interior bases of the back kitchen area RIFs and the front counter area lowboys to have an accumulation of food debris. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door to the garbage dumpster to be opened at the time of the inspection. REPEAT.
- Observed one half of the dumpster to be missing its lid entirely and the other half of the dumpster to have a lid that is crushed/completely broken.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed both the garbage and cardboard dumpsters to have missing drain plugs. REPEAT. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed a missing ceiling tile and one ceiling tile askew, leaving a large gap in the ceiling, in the back kitchen area.
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 a heavy accumulation of soda syrup on the floor in the soda system room adjacent the restrooms. |