|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present at start of inspection. CDI- PIC arrived 25 minutes into the inspection. Ensure a person in charge that can maintain active managerial control is present during all hours of operation. |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site at start of inspection. CDI- A CFPM arrived 25 minutes into inspection. Ensure a PIC with certified food protection manager certificate is present during all hours of operation.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand washing sink. CDI-PIC provided napkins. Employees are not permitted to use a reusable rag/towel for hand drying. REPEAT |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw chorizo in lowboy. CDI-PIC changed storage order to have chicken below chorizo. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 prep units holding TCS foods above 41F, see temperature chart. Ambient temperature of large prep unit is 50F and smaller prep unit ambient temperature is 49F. TCS foods were recently acquired from commissary and were placed on 4 hour TPHC until units can be repaired and verified by EHS. EHS will follow up within 3 days. -risk control plan is to be implemented if another cold holding violation is noted- EHS spoke extensively with PIC about holding items on time as a public health control, especially in summer months. REPEAT
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window and door open to unit with no protection from insect entry. |