|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager at the start of the inspection, until half-way through the inspection the owner arrived whom is ServSafe certified. Owner provided documentation that food employee present during the first part of the inspection is in the process of becoming certified.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf-Observed in FOH electric soap dispenser out of order-CDI-PIC replaced batteries within the dispenser ( operational) and extra soap was added to a manual soap dispenser near by the hand sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels within the towel dispensers in BOH and FOH. -CDI-Food employee added towels to both dispensers. |
|
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- A large variety of raw meats and raw marinated meats ( chicken, beef and pork) being held in a meat display case and grab-n-go display case with temperature above 41F as well as sour cream and cottage cheese to go cups. All food items were prepped the day prior (See temperature chart).-CDI- PIC voluntarily discarded some food items and other food items were placed in WIC for rapid cooling.
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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
3-502.11 Obtain a variance for specialized processes.-Pf- Observed beef jerky that is sourced and prepared with the facility being sold without proper approval for the specialized process. PIC expressed that the beef jerky is made in the dry storage room, using a rack (used for storage) and a household fan to dehydrate meat. -CDI-PIC voluntarily discarded food item and it was denatured onsite with bleach.
For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed container with ice in which the tilapia is stored within the meat display case; no tilapia was in the container due to it being sold out. Meat market per permit conditions shall not have seafood onsite. The container has holes at the bottom made by the owner but it has not been approved to sufficient be considered to have proper drainage. EHS recommending to stop sale of tilapia once further notification is given. Repeat |
|
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 food employee water bottle and cellphone on prep table while food employee was activity prepping raw beef.-CDI-Food employee was educated and items were relocated to employee storage area. |