|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- *Observed - PIC without a Food Protection Manager Certification, Unable to name foodborne illnesses and symptoms and unable to perform proper handwashing practices and procedures. *CDI - EHS provided training on priming dish machine and on employee health policy.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 CFPM onsite during time of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - PIC stated they were not trained on employee health policy agreement upon hiring. *CDI - EHS provided employee health policy agreement and trained PIC on policy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P-
*Observed - PIC drop fries on the floor, pick them up, discard items into trash and begin engaging in food prep. *CDI - EHS educated PIC on when to wash. PIC washed hands.
*Observed - PIC wash hands for less than 20 seconds and turn off faucet with bare hands. *CDI - EHS educated PIC on proper handwashing procedures and PIC rewashed hands correctly. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
*REPEAT* 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels available at handisnk. *CDI - PIC provided paper towels. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Cheese above 41F in Main Flip Top Unit. Observed Main Flip Top Unit with an ambient temperature of 43F. PIC voluntarily discarded cheese.
A verification visit will be conducted within 72hours to ensure establishment has repaired unit to maintain proper cold holding temperatures.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed dish machine in need of being primed between every two cycles in order to achieve proper sanitizing concentration. PIC will prime during each load or use 3 compartment sink to wash, rinse and sanitize dishes and utensils until dish machine receives maintenance. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
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 - Grease build on one side of ice machine and dust build up on the other side of ice machine clean frequently to avoid build up. |