|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
-REPEAT-
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no employee with CFPM at the time of the inspection. REPEAT.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed tongs and pizza cutter soiled with food residue on sheet pan beside oven. PIC stated that these utensils have been in use since 5:00 AM. PIC stated that occasionally the utensils are rinsed in the handsink and then put back into use. CDI: Employee took utensils to 3-compartment sink to W/R/S. EHS provided education on cleaning frequency of food contact surfaces and also handsink limitations.
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 . |