|
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 at the facility during time of the inspection. PIC stated that they are planning on getting ServSafe certified soon.
REPEAT VIOLATION.
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 |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign posted at the front handsink.
CDI: EHS provided PIC with handwashing signs and PIC posted immediately. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a large bin of flour stored directly on the floor by the pizza oven.
Keep all food items off of the floor to prevent contamination. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed damaged plastic cambro with large crack, stored on the clean dish rack. PIC stated all items stored on this bottom shelf of the rack are equipment and utensils not being used. EHS advised labeling the rack as "do not use" or keeping in office area so that all employees don't accidentally use these damaged multi-use equipment and utensils.
CDI: PIC voluntarily discarded all damaged cambros.
4-501.11 Maintain equipment in good repair.
Observed rusted shelves throughout the facility. Observed the front handsink, 3-compartment sink, and handsink inside the female restroom all needing to be re-caulked.
Seal/repair all equipment mentioned above.
REPEAT VIOLATION.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed the surface of the plastic cutting board at deli fliptop 2 heavily scoured and no longer smooth and easily cleanable.
Replace cutting board. |
|
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 soiled gaskets inside lowboy cooler 1 and the reach-in cooler. Observed faucets at handsinks and at the 3-compartment sink soiled with food debris/residue, leaving sticky residue on hands after bare-hand contact was made.
Increase cleaning frequency. |
|
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 soiled walls by the make line with food debris/residue. Observed black buildup on the wall behind the 3-compartment sink. Observed heavy oil buildup/residue on ceiling tiles above the pizza oven.
Increase cleaning frequency.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed a missing tile on the baseboard inside the WIC.
Replace missing tile on baseboard. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed 2 employee drinks stored directly on top of a stack of single-serve pizza boxes.
Keep employee drinks stored away from possible contamination of single-serve articles.
REPEAT VIOLATION. |