|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. The employee working at the time of the inspection did not possess a food managers certificate, only a food handlers certificate and the GM stated that their certificate had recently expired. Only one valid certificate was on the wall of the kitchen with that employee currently out on medical leave.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the 3 compartment sink sanitizer dispenser to not be mixing properly and a solution of <50ppm quaternary ammonia was being dispensed at the time of the inspection. GM stated that they would contact Ecolab for a repair. Bottle of bleach was brought to the kitchen to be used as a temporary solution until the repair is made. EHS showed the onsite kitchen employee how to properly make a sanitizer solution with bleach. 3 day VR to observe repair.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the facility properly labeling the cream cheese and milk being held on TPHC at the breakfast buffet but the labels were not being maintained daily. Labels on the milk and cream cheese observed to be from “4/28”.
CDI - Labels corrected and EHS observed items properly discarded at the end of breakfast at 9am. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 bulk containers of waffle mix (water and flour mixture) in the 2 door RIC that were not labeled as to their contents.
CDI - Labels placed onto containers. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed a stack of single service coffee filters that were stored outside of its original plastic packaging, subjecting them to potential contamination. REPEAT.
CDI - PIC placed coffee filters into plastic container to protect them from contamination. |
|
49
|
0.50
|
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 the upper portions of the sides of the ice dispenser in the kitchen to have accumulations of grime. Surfaces with grime were not observed to be touching ice inside. |