|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A certified food protection manager was not onsite during inspection. Ensure a CFPM is onsite during all operations. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from paper towel dispenser at hand sink at front prep line. CDI: Paper towels were placed on top of dispenser. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a carton of raw shell eggs being stored on shelf in WIC above RTE items. CDI: Employee re-arranged items to proper storage order. REPEAT
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee touch door with gloved hands while passing through front prep line to back kitchen area and return to front prep line to handle food without a hand wash and glove change between tasks. CDI: EHS instructed employee to wash hands and change gloves before returning to handle food items. |
|
16
|
0
|
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. 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 . Observed several metal containers with date mark stickers still on the outside surface being stacked within each other so that stickers were in contact with inside surface of next container. Containers were being stored as clean on clean storage shelf. CDI: PIC returned containers to be W/R/S. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed a container of steak and a container of meatballs being stored in prep flip top cooler with no date mark. Overall good date marking system was observed. CDI: Employee stated items were prepared 2 days ago and date marked item. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 dented cans of ketchup being stored on a dry storage shelf amongst non dented cans. CDI: PIC segregated dented cans from non dented cans. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility's test strips for testing chlorine concentration level was inaccurate. EHS measured chlorine level in 3 compartment sink which was 200ppm. Observed facility's test strips to be discolored and not able to provide a measurement reading. VERIFICATION REQUIRED within 10 days to ensure facility has obtained test strips that can accurately measure chlorine concentration. |