|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF
Observed no PIC at the facility for the duration of the inspection. One food employee was only one present.
A manager shall be present during all hours of operation.
VERIFICATION REQUIRED within 10 days to ensure a manager is on-site during next visit. |
|
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 at the facility during time of the inspection.
Food employee stated he has one that is currently active, but could not pull it up on his email when no hard copy was observed on-site.
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 |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed food employee not very knowledgable about employee health policy. When EHS asked what the policy is on returning to work after experiencing any of the listed symptoms or illnesses from the Employee Health poster, food employee stated they just call the manager and tell them they're good to work.
CDI: EHS educated food employee on 24-hour symptom-free requirement to be able to come back to work. EHS also provided hard copy of updated Employee Health Policy for food employee to give to PIC (manager) to review with employees and have them sign to acknowledge that they were informed of their responsibility on the Employee Health Policy.
REPEAT VIOLATION.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed a food employee wash their hands properly at the handsink, then re-contaminate their hands by closing the faucets without a protective barrier.
CDI: EHS educated and food employee re-washed their hands and used paper towels to close the faucets. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed two sanitizer buckets full of QUAT sanitizer that were reading 50ppm, near the make line.
EHS observed the manufacturer's label for the QUAT sanitizer stated the concentration needs to read at least 150ppm to be deemed effective.
CDI: Food employee dumped out both buckets and refilled with QUAT sanitizer that was reading 200ppm.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed one of the two sanitizer buckets stored on the countertop in between the blenders and stacks of single-use cups/lids.
CDI: Food employee moved the sanitizer bucket and stored on the bottom shelf of the work station to prevent contamination. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a few plastic pans stacked wet and stored in the clean dish rack.
CDI: Pans were separated to allow for proper air-drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed four rubber spatulas stored in the clean dish rack, with open pits and visible exposed rubber falling off from the food-contact surfaces, no longer being smooth and easily cleanable.
CDI: Food employee removed the rubber spatulas and placed them in the office so the manager could see and then replace with new rubber spatulas, and discontinue use of the damaged rubber spatulas. |