|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
*REPEAT* 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 |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
*REPEAT* 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Black build up on white dispenser tray shield and internal sides of ice machine. Clean frequently to avoid build up. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Ham, Sliced Cheese and Cut Lettuce all in commercial packaging above 41F. PIC stated they have been opening and closing unit during breakfast rush. Unit with an ambient temperature of 41F. *CDI - PIC separated items spreading them throughout unit to allow for better air flow and cold holding throughout unit.
Points deducted remain the same due to severity and improvement from previous inspection.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray Bottle containing yellow chemical without a label to properly identify the substances within. *CDI - Stated it was bleach and voluntarily discarded item. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Wiping cloth stored at bottom of 2 Door Lowboy. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - Drain plug to 3 Compartment Sink sanitizer compartment in disrepair unable to plug drain to hold sanitizer. PIC stated they only use 3 compartment sink for dish washing when there’s heavy build up on pots and pans used for cooking. Please repair sanitizer compartment drain to allow for efficient sanitization of soiled dishes and utensils. PIC utilizes dish machine for most items.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. *Observed - Establishment utilizing 2 Standing Freezers and 1 Refrigerator for household use only. PIC stated they are utilizing these units until ownership can purchase new commercial units. |