|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC unaware of the duties to take delivery temperatures, properly train new employees for dishwashing, have handsinks supplied and to supply sanitizer for cleaning food contact surfaces between raw meat and poultry. VR no later than 10 days to ensure PIC has trained staff regarding cleaning food contact surfaces and is making sure handsinks are stocked. -1-
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed the front handsink without soups and second handsink with a wall mounted hand soap dispenser that is not working. CDI - PIC provided soap at all handsinks. -1- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed no sanitizer in use while cleaning dishes in 3-comp sink and while cleaning prep sink between raw chicken and raw pork and ground beef. CDI - PIC used bleach to make chlorine sanitizer and used available test strips to test. Chlorine sanitizer in use. -1.5-
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken, pork and ground beef thawing in standing water at room temperature at beginning of inspection. Parts of food were above 41F. Center was still 30F. CDI - PIC educated food employees that all parts of food shall remain 41F or below throughout thawing process. If using cold water, it shall be cold, running water. PIC put thawing foods in WI for remainder of thawing process. -.5- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no sanitizer in facility at beginning of inspection. Facility uses quat as sanitizer, but there was none available. CDI - PIC made chlorine sanitizer from bleach during inspection. -.5- |