|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no Certified Food Protection Manager on site at beginning of inspection.
CDI - CFPM arrived during inspection.
Repeat. 1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed employee beverage being stored in conjunction with customer food and beverages, and above clean linens during inspection. Ensure employee beverages are stored in a manner that does not promote contamination of any of the aforementioned items.
0 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no hand soap at handsink in front prep area during inspection.
CDI - PIC acquired hand soap and placed at handsink.
0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer at three compartment sink dispensing at 0ppm quat during inspection. Chemical reservoir observed to be empty, facility did not have replacement reservoir. Facility to utilize chlorine until replacement quat reservoir can be obtained. Sanitizer compartment at three compartment sink dosed out and maintaining a concentration of about 100ppm chlorine. Chlorine test strips provided for employees to utilize until quat can be replaced.
72 hour VR required.
1.5 pts.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed matcha cold foam cooling while in a deep, sealed plastic container in specialty lowboy. Cold foam was not cooling hastily.
CDI - PIC moved containers to ice baths paired with active stirring to hasten cooling. Cold foam began cooling faster during inspection. EHS suggested utilizing this method to cool the product moving forward.
0.5 pts.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (B) Food contact surfaces shall be Durable, Corrosion-Resistant, and Non Absorbent
Observed various wooden spatulas being stored as clean in dish pit area during inspection. Replacement with utensil made of approved material required.
0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee purse being stored in conjunction with customer food and beverages during inspection.
CDI - Purse moved to appropriate location.
0 pts. |