|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed two food employees working together as the PIC without certification. Per one food employee, certification is expired. Facility has 210 days from permit issuance to obtain Certified Food Protection Manager certification. Time to obtain certification expired on 09/07/2023. -1-
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed cigarette over 3-comp sink, empty cigarette pack in bathroom behind trash can and ashes dumped in handsink and in clean linen storage container at firstt handsink to left when entering kitchen from dining room are. CDI - PIC educated staff today via all-staff email. -.5- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed ashes in basin of handsink to immediate left when entering kitchen from dining room and no soap available at any handsink in kitchen. Food employee reporting to work at beginning of inspection directed to refill handsaop and ashes cleaned out of handsink. -1- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked salmon, yams and meatballs in facility more than 24 hrs without date marking. CDI - PIC date marked items during inspection. -1.5-
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed raw wings thawing at room temperature for more than one hour at 61F. CDI - PIC cooled wings down in freezer. EHS reminded PIC of proper thawing methods. -.5- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 buildup on hood filters. Clean often enough to prevent buildup. REPEAT -.5- |