|
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 working at time of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
-REPEAT-
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf-
Observed a container lid in bar area handwashing sink. CDI - PIC removed lid to dish pit area.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-
Observed empty paper towel dispenser in women’s bathroom. CDI - PIC replaced paper towels. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
-REPEAT-
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Observed soiled interior and door seals of microwave oven. PIC to address cleaning frequency. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
-REPEAT-
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed multiple flying insects in dish pit, kitchen and bar areas. PIC to arrange for more frequent service with building owner. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 boxes of food stored on floor of walk-in freezer. PIC moved items to shelves. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
-REPEAT-
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 exterior surfaces of fryers and grill with grease and food debris buildup. Observed gaskets and exterior/interior surfaces of prep units with buildup of food debris and splash. Observed heavy rust and splash buildup on prep table shelves and legs.
PIC to address cleaning frequency of equipment and cleaning/repair/replacement of rusted shelving. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
-REPEAT-
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 walls and floors throughout kitchen area in need of cleaning. Observed dust build-up on ceiling vents in dish pit area. PIC to address cleaning frequency.
6-501.16 Store mops for air drying after use.
Observed mop stored in mop bucket with visibly dirty water. PIC rinsed out mop and hung to dry in can wash. |