|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF
Observed no PIC present at the facility at the start of the inspection.
CDI: PIC arrived on-site within 10 minutes of EHS's arrival. |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM at the start of the inspection.
CDI: PIC who is a CFPM arrived on-site within 10 minutes of EHS's arrival.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed multiple pans stacked and stored on the clean dish rack, with sticker residue left-over on food-contact surfaces.
CDI: PIC removed pans from the rack and placed at the 3-compartment sink to be washed/rinsed/sanitized.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 seran-wrapped chub of ham with no date mark. Food employee stated he opened this in the morning to slice.
Observed bag of pre-cooked chicken breast with no date mark. Food employee stated they took this out of the freezer yesterday to thaw.
CDI: Date stickers were added to both above mentioned TCS food items.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
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 couple stacks of single-serve sandwich boxes and single-serve boats stored right-side up, out of it's original protective packaging, at the make line.
CDI: Food employee inverted all single-serve articles to prevent contamination. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observed hot water unable to reach minimum temp of 110F required at the 3-compartment sink.
PIC contacted technician immediately when this was observed; technician arrived on-site while EHS was still typing up report to check on the water heater. Technicians stated that a part to the fuse box is in disrepair and is something they need to order to replace. Estimated time of part arrival by EOD today.
Facility VOLUNTARILY CLOSED due to no hot water present at the facility. Facility will remain closed until technicians are able to fix hot water issues.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |