|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present lacks CFPM.
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 employee empty and refill sanitizer bucket in hand sink. - CDI - Education provided. Employee moved to three compartment sink to finish mixing sanitizer solution. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw lamb stored directly on top of bucket of ready-to-eat sauce. - CDI - Employee moved raw lamb to different refrigeration unit.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P - Per PIC, utensils used to handle food are only cleaned and sanitized once at the end of the day. - CDI - Education provided. Employee to wash, rinse, and sanitize all utensils at 3PM due to MFU beginning operation at 11AM.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed chlorine sanitizer concentrations well above 200ppm (test strip bleached out). - CDI - EHS demonstrated how to properly mix sanitizer to correct concentrations. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
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. - REPEAT - Observed various squeeze bottles of condiments lacking labels. Label. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed serving window open without screen closed with no customers present. Ensure screen remains closed when window is not in use. |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed unwashed produce (lettuce, onions, tomatoes, cucumbers) stored on MFU. All produce must be washed at commissary prior to use per permit conditions as washing produce on MFU is prohibited. Store excess unwashed produce at commissary. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed spatula stored in crevice of flattop grill and two knives stored on top of flip top prep unit. These areas are not cleaned and sanitized every 4 hours. Do not store utensils in these areas. - CDI - PIC removed utensils to be cleaned and sanitized. |