|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty without certification. PIC demonstrated knowledge by answering questions during and after the inspection. REPEAT.
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 |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two (2) handsinks (kitchen entrance handsink and warewashing handsink) with metal pot lid and bin stored in sink basins. CDI - Food employee removed clean dishes from handsinks at start of inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed three (3) boxes of unwashed produce (mushrooms, tomatoes) stored over ready to eat food in WIC. Observed two (2) portions of raw animal foods (chopped raw chicken, pooled eggs) stored over sauce buckets in WIC. CDI - Storage order was addressed to prevent potential contamination. EHS provided storage order chart for WIC to PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bucket of onions on floor of WIC. Elevate food as needed. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (reheating food for immediate service) with watch on. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) knife stored in space between prep coolers. CDI - Food employee rotated knife to 3 compartment sink and replaced with clean knife that was set at the cutting board. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-202.14 A toilet room shall be equipped with a self-closing, tight-fitting door unless located in a hallway or outside the premises. Observed restroom with self-closure installed on door that did not fully pull door closed. Restroom opens directly into dining room. Install self-closure such that door fully self closes. REPEAT.
Note: No escalation in point deduction due to some improvement from previous inspection; spring has been installed to allow for partial closure of bathroom door. |