|
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 one staff member ANSI certificate in MFU window; however, certified food protection manager was not available at time of inspection and PIC was not a certified food protection manager. PIC demonstrated knowledge by answering questions throughout inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin or raw chicken wings stored above ready to eat taquitos in prep unit. Observed one (1) bin of raw eggs and one bin of raw bacon stored above ready to eat foods (washed produce, ham, cheeses) in standing RIC.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) bin of diced raw chicken placed above diced raw beef in prep unit.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bread knife with handle placed in top cheese in prep top. Observed one (1) bin of onions stored directly (double stacked) in bin of cut limes in prep top. CDI - EHS and PIC reorganized storage of food items to prevent potential contamination. PIC removed knife and placed lids on open containers in prep unit to prevent double stacking. EHS provided storage order guides in English and Spanish.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 three (3) loose wiping cloths with no containers of sanitizer available to properly store them. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
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 chlorine test strips, but no chlorine or bleach based sanitizer available on MFU. A verification will occur no later than 12/26/2024 |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
Yes
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observed no hot water on MFU upon arrival. CDI- EHS adjusted water heater thermostat dial. Observed 119F hot water. REPEAT. |