|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) - PIC has not been properly trained in safe food handling practices. Not aware of the proper use of a three-compartment sink, correct sanitizer concentration, or time control procedures. CDI - discussed in detail and provided educational materials. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - Repeat - No CFPM present during inspection. A Certified Food Protection Manager must be present during all hours of operation. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) - Food employee observed putting on gloves to prepare a pizza without washing hands first. FOOD EMPLOYEES shall clean their hands and exposed portions of
their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in 2-403.11(B);
(D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before donning gloves to initiate a task that involves working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
CDI - discussed with employee who then washed hands. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) - PIC was not aware of the time control procedures used by the establishment. NC Food Code requires hot food held for time as a public health control be discarded after 4 hours. CDI - Read Hunts Bros procedures with employee, which states pizza and chicken be discarded after 60 minutes. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P) - The concentration of chlorine in the sanitizer bucket was 200 ppm. Test strips should be used and concentration of bleach sanitizer should be 50-100 ppm. CDI - discussed with employee who corrected concentration of sanitizer. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.16 Rinsing Procedures (C) - Employee stated equipment was only being washed in the middle three-compartment sink basin then sanitized. Equipment must be washed with soapy water in the first compartment, rinsed in clean water in the second compartment, then submerged in sanitizer in the third compartment. |