|
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 CFPM present at the facility at the time of inspection. Ensure a CFPM present at all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of debris and residue present on the internal portion of the ice machine. Ensure that FCS are clean and maintained as clean. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed rotisserie chicken, and salami well above the fill line of the containers of the make line. PIC stated that food was pulled lowboy approximately 3 hours prior. Food was above 41F. -CDI- PIC moved foods into the WIC to properly cool down.
Ensure Cold holding maintained at 41F or below.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed several foods in the make table with no date marking present, PIC stated that all foods were prepped from the weekend, PIC and EHS discussed that all carry over foods in the make table shall be properly date marked. -CDI- PIC back dated all foods in the make line.
Observed roast beef in the lowboy and uncured pork in the WIC incorrectly date marked with the month being 8/11 (August), PIC was able to provide receive dates and determine that the food employee misdated with 8 rather than 10 (October) -CDI- Date mark corrected.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a container of white powder in the back of the facility with no label present, observed a container with oregano present with no label present. Ensure that all working food containers are labeled to identify contents.
EHS IS NOT ESCALATING POINTS FOR LABELING. EHS NOTES LAST INSPECTION HAD 8 UNLABELED FOOD CONTAINERS, THIS INSPECTION HAD 2.
FACILITY HAS MADE NOTABLE IMPROVEMENTS ON LABELING. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed residue and debris present on the shelving of the WIC. Ensure that non food contact surfaces are clean and maintained as clean. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open in the dumpster area of the facility. Ensure that dumpster doors are maintained as closed when not in use. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed floors of WIC and WIF with soil and debris present. Ensure that floors are cleaned and maintained as clean. |