|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed facility operating without a Certified Food Protection Manager on-site. A CFPM shall be on-site during all hours of operation. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don gloves and attempt to begin handling food without first washing hands. Employee stated she washed hands in restroom. EHS provided education to employee that hands must be washed after exiting the restroom and entering the kitchen before donning gloves to handle food. CDI: Employee removed gloves and washed hands.
2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands in prep sink. CDI: EHS stopped employee and had employee wash hands in hand sink. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink next to 3 compartment sink not stocked with soap. Employee stated staff does not use that hand sink and did not have any soap on the premises to stock hand sink. VERIFICATION REQUIRED within 10 days to ensure soap is supplied at hand sink. |
|
23
|
1.50
|
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 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 .
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 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 .
Observed an open gallon of milk in prep reach in cooler without a date mark. CDI: Employee voluntarily discarded milk as she was unsure when it was opened. REPEAT. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
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 two boxes of single use to go containers being stored on floor under dry storage shelf. Store all single use articles at least 6 inches above the floor. REPEAT. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweater, hand bag and keys being stored on dry storage shelf amongst food items and equipment. CDI: Employee relocated personal items. REPEAT. |