|
2
|
1
|
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 manger on duty during inspection. (1 pt)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed dish machine unable to reach 160F while actively washing dishes. The highest temperature recorded was 140F. -CDI- A technician was already onsite during the inspection and was able to repair the dish machine. Once repaired it was able to reach 163F.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed pans being stored in drawers under the flat top grill soiled with debris and residue while said to be stored as clean. -CDI- PIC placed them in the dish area to be W/R/S. REPEAT*** (3 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed metal container of chlorine sanitizer without proper labeling. EHS noticed where there was a label but has since faded away. Re-label the containers of sanitizer. REPEAT*** VR not required. (1 pt) |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observed no hot water available in the 3 compartment sink during inspection. -CDI- A technician was already onsite during the inspection and was actively fixing it. Hot water was made available at every other sink in the facility. (0 pts) |