|
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 PIC operating with no food protection manager certification. PIC claimed to have completed ANSI food protection manager training and to have a certificate, but was unable to present it at time of inspection. PIC demonstrated knowledge by answering questions during and after inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
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 one (1) bin of under concentrated sanitizer with wiping cloth stored in basin of handsink. CDI - EHS removed wiping cloth bin from sink bastion before washing hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed PIC move trash can out of the way of cooking area, accept customer money with gloved hands at window, before attempting to continue food prep (plating of fried rice) without washing hands or changing gloves. CDI - EHS intervened prior to food prep proceeding; PIC removed soiled gloves, washed hands effectively, and donned new pair. All other instances of hand washing and glove changes before and prior to this correction were effective.
Note: Wash hands and, if needed, change gloves each time a change of task or contamination occurs (I.E. contacting customers, using cell phones, touching raw animal foods, gathering trash, etc.) |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) bin of fried chicken held at ambient temperature within MFU at temperatures ranging from 98F to 102F. Per observation and conversation with PIC, chicken had been fried approximately one hour prior. CDI - EHS observed all chicken reheated for sale to temperatures above 165F.
EHS advises not reheating or cooking food if equipment is not available to hold food at 135F or above for extended hot holding; fry chicken to order as needed.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 one (1) bottle of cleaner stored on floor beneath register. Per conversation with PIC, this bottle contained degreaser used to clean the floor. CDI - EHS labeled bottle accordingly. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) unopened box of bagged parboiled rice stored on floor of MFU beneath dry storage case. Elevate food items as required. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) TCS food utensil (tongs) stored within prep top bin of pico de gallo with handles contacting food. CDI - EHS lifted shears out of bin without making barehand contact with food items and repositioned tongs within bin. REPEAT. |