|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM during start of the inspection. PIC who is a CFPM arrived on-site moments after EHS's arrival, but found
ServSafe had expired a month prior. PIC stated they are planning on getting re-certified within the next couple weeks.
Ensure there is a CFPM present during all hours of operation, who's certification is still active.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed two of the food employees wash their hands then turn faucets off without using a protective barrier.
CDI: PIC educated employees and they re-washed their hands to prevent contamination. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed opened package of commercially prepared deli ham that bore no date of open, stored in the make table. PIC stated she
opened it this morning and will not finish it by EOD today.
CDI: PIC created date label with today's date.
Observed deli container of cut tomatoes that bore no date of open, stored in the make table. PIC stated these tomatoes were
prepared a couple days ago.
CDI: PIC created date label for cut tomatoes.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed no written procedures for TCS food items held on TPHC (spinach and feta croissants, ham and cheese croissants, and quiche) at the pastry display. TPHC procedures were filled out and completed during previous inspection, but was not available at the facility. Observed no time stamps for any of the above mentioned TCS food items. PIC stated they are placed out at room temp at 7:00AM and are discarded at 11:00AM, but the time of EHS's observation was past 11:00AM.
CDI: PIC voluntarily discarded TCS food items since they had surpassed the 4-hour window, and EHS and PIC filled out another TPHC form for compliance.
REPEAT VIOLATION. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 case of raw shell eggs stored directly on the floor inside the WIC. PIC stated eggs were delivered earlier today.
CDI: Eggs were moved off of the floor to prevent contamination. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no QUAT test strips available at the facility to measure QUAT concentration levels used at the 3-compartment sink.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed two containers of employee's medicine stored on a shelf above multiple bottles of dulce de leche and bottle of vinegar, in
the dish room.
CDI: PIC moved employee's medicines to prevent contamination. |