|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. CFPM not available during inspection. REPEAT.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Tongs for hotdogs are cleaned once a day. EHS reminded PIC to clean and sanitize tongs throughout the day, at least every 4 hours. CDI - in-use tongs were removed to be washed.
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P. Utensils were not being sanitized after cleaning. CDI - PIC picked up chlorine sanitizer and rewashed utensils.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 open pack of taquitos in RIC without date mark. REPEAT. CDI - PIC voluntarily discarded food.
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 open pack of hot dogs dated 4/4 in RIC. CDI - PIC corrected date mark.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed multiple spray bottles of glass cleaner and degreaser stored on rack above sanitize compartment of 3-comp sink. CDI - PIC removed chemicals. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils as specified under Part 4-7, shall be provided and available for use during all hours of operation. Pf. No sanitizer was available in facility. CDI - PIC picked up chlorine sanitizer during inspection. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle in female restroom. REPEAT. CDI - PIC placed covered trashcan in restroom. |