|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Genisis, PIC, did not have knowledge of numerous priority items including hand washing requirements. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. Educated during the inspection. Left Spanish signs. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee leave unit, come back, and rinse hands instead of washing. Demonstrated proper hand washing and left Spanish handwashing sign. Employee complied.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There were no paper towels or any type of drying device available at the hand sink. Employee went to the convenience store and purchased paper towels. Clean, unused rags were used until they were purchased. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
The salsas that are in individual containers cannot be stored in the top of the prep unit as they are not maintaining proper temperature (temped at 43-45F). These were moved to the reach in freezer to chill back down to 41F. Observed cabbage and carrots in the bottom of the prep unit at 45F. Moved to reach in freezer to chill to 41F. Advised not to prepare on the unit or leave anything sitting out. It’s unclear why this product was above 41F. Recommended moving to metal containers in prep unit instead of plastic.
Observed eggs sitting out. Moved to reach-in freezer. The cabbage and carrots and salsas temped 41F and below by end of inspection. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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
Observed salsas and cooked onions that were made yesterday without dates. Dated during inspection. |
|
28
|
0
|
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 sanitizer bottle unlabeled. It was labeled during the inspection. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. The ketchup/mayo squeeze bottles were labeled during the inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.The PIC was not wearing a head covering. |