|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed No CFPM on duty during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dumping raw chicken solution into hand washing sink. CDI - PIC was educated on hand washing sink usage and proceeded to clean hand washing sink.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing plastic serving spoon in hand washing sink. CDI - Employee was educated on hand washing sink usage. New serving spoon was used. |
|
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 two secondary spray bottles without any form of identification for the liquid inside. CDI - PIC labeled degreaser and glass cleaner. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies gnats throughout kitchen. Increase frequency of cleaning drains and frequency of pest control visits. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
REPEAT
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one open box of paper napkins and to go boxes stored on floor of kitchen. CDI - PIC elevated box to available shelving. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair. Observed NSF hot holding case with no handles on glass doors. Repair or replace as needed. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup shelving, interior of reach in units where chicken juice is pooled at the bottom, exterior of storage containers, chest freezer and hot holding cabinet. Increase frequency of detailed cleaning up units. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, walls, ceilings, dispensers, light fixtures, vents, and attachments all in need of cleaning. Observed walls of kitchen, namely walls of grill vent in need of additional detailed cleaning due to grease and food built up.
Note: No escalation in point deduction due to some improvement from previous inspection observations; floors, ceiling, and non food contacts appear to have been addressed since previous inspections. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
6-303.11 Provide required lighting intensity. Observed overhead lighting in RIC area of kitchen not functioning at time of inspection registering 0Foot candles. Lighting was provided by low level floor lamp. Repair and provide lighting of required intensity. |