|
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 CFPM onsite. (-1)
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 |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed empty soap dispenser in women’s restroom.
CDI- PIC refills soap. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed meat slicer with food debris.
CDI- PIC cleans and sanitizes slicer. (-1.5) |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed two knives with blades stored between prep tops.
CDI- PIC removes knives for cleaning and will store elsewhere going forward. (-1) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed metal dish rack with deteriorated and flaking rubberized coating. Replace at earliest opportunity. (-0) |
|
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 accumulation and build up on floor beneath sink and dish machine. Increased cleaning frequency is recommended. (-0) |