|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager present. CFPM arrived towards end of today’s inspection. Ensure a CFPM is present at all times. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P.
Observed 1 container of raw steak stored above 1 container of cooked pork in the reach-in unit. CDI - Storage order rearranged to prevent cross contamination. No escalation of points due to improvement from previous inspection. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
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 bag of shredded cheese mix first used yesterday. CDI - Food handler transferred remaining cheese into working container in the prep top which had correct date label of 10/14/25.
REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P.
Observed no date label for guacamole in the prep top. Food handler traced back batch date to 10/13/25 and correctly date labeled. 0 demerits due to notable improvement since previous inspection. -0-
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. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed small containers with single service liners unprotected on top shelving inside kitchen. Also observed two boxes of plastic lids and cups inside brewery room on floor of upper dry storage room. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 food debris on flooring in the walk-in cooler. Increase cleaning frequency and maintain clean. 0 demerits due to improvement and different area observed. -0- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cellular device and cell phone stand stored on prep table and prep top cutting board upon arrival to facility.
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 personal beverage stored on prep table alongside prepared foods and foodservice equipment. -0.5- |