|
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 no food employee with a food protection manager certificate on site during 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 |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the front hand sink. -CDI- PIC provided paper towels at hand sink. |
|
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 -Observed WIC not holding TCS foods at or below 41F. Observed ambient temperature of WIC at 58F, with all TCS foods above 41F (see temperature chart). -PIC voluntarily discarded TCS foods held in WIC for over 4 hours (3 pre-made arrangements with cut melon, container of cut watermelon). -Because the only TCS foods the facility stores in the WIC are cut watermelon, cut cantaloupe, cut honeydew, and kale, the facility has the capacity to remain open, while not utilizing the WIC for cold holding. Facility may utilize the front tall RIC, the front prep unit, the tall RIF, or the chest freezer. PIC during inspection contacted manager, and manager stated the repairman for WIC would be contacted immediately for repair. Facility may not store TCS foods in WIC until it is repaired and cold holds at or below 41F. Facility may not cool TCS foods in WIC until it is repaired (facility may only cool TCS foods in RIF until WIC repair). -3 day verification visit required).
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed no hair restraint on foo employee prepping food. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 multiple boxes of single-service items stored directly on floor in dry storage. Raise at least 6 inches above the ground. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observed missing ceiling tiles in back of establishment. Replace missing ceiling tiles. -REPEAT- |