|
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
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf- *Observed - PIC unable to state the foodborne illnesses and the symptoms associated with them. *CDI - EHS provided posters to assist with studying and provide a better understanding of the illnesses and symptoms associated with food.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No form of training available to staff to assist and confirm their understanding of the foodborne illnesses and symptoms. *CDI - EHS provided posters to assist with studying and understanding of illnesses and symptoms. EHS provided health policy document that is able to be read and signed to confirm understanding via email to PIC.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- *Observed - No procedures available on how establishment would respond to and clean up a bodily fluid situation such as vomiting and diarrhea. *CDI - EHS provided vomit and diarrhea clean up procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish machine sanitizer at a concentration of 10ppm showing machine is unable to reach proper sanitizing concentration. PIC has contacted ECOLABS, they will be at establishment tomorrow at 9AM, Establishment is hosting private event today and is closed to the public and will keep kitchen closed until dish machine is able to provide sanitizer at proper concentration. A verification visit will be conducted within 72 hours to verify correction of violation.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal and plastic containers, these items shall be stacked so that they can air dry before being stored clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - employee drink stored on prep table. *CDI - PIC removed employee drink. |