|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site not certified. PIC with CFPM not present. -1- |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee restocking cigarette cartons and switch to clean single-service gloves without washing hands. CDI - Employee educated and hands washed. -4- |
|
10
|
1
|
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 container of hand washing soap stored inside of back hand washing sink basin. CDI - Container removed.
REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed back hand washing sink with no disposable towels. CDI - Towels provided. -1- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P. Observed a food employee wet a napkin and use it to clean off food prep counter. CDI - Employee educated. Quaternary solution measured at 200 PPM was utilized to sanitize prep counter. -1.5-
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. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple ants crawling on floor under back hand washing sink. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs used for hot dogs not cleaned since previous day at hot dog station. CDI - Utensil and storage container relocated to 3-compartment sink. -0- |