|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
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. PIC was unaware of exclusions and restrictions; written copy produced missing these procedures. CDI - Employee health procedures discussed and employee health agreement provided onsite. -0- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed house made garlic parmesan held past its 7 day requirement in the walk-in cooler (11/15-11/21). CDI - PIC voluntarily discarded product. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed box of sternos canisters stored on shelving above the 3-compartment sink. CDI - Chemicals relocated for proper storage by PIC. -0- |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. - Pf. Observed thermometer without batteries. CDI - PIC provided batteries for thermometer; device calibrated to 32 F. -0-
For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed 1 of 2 walk-in coolers not working. Facility is currently using additional walk-in cooler to hold condiments, desserts and beverages. Establishment is also supported by Spectrum Center Main Kitchen #015282 with additional functional walk-in cooler. Repair. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. - Pf. Observed no soap or sanitizer available at 3-compartment sink. CDI - PIC procured and installed cleansing and sanitizing chemicals at station. -0.5- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed note on hand sink stating “out of service”. Sink is located adjacent to office in Main Kitchen (#015282). Additional hand sinks observed to be available in facility. PIC states that the sink cannot be used due to plumbing line leak. PIC also advised that repairs for equipment were submitted and are pending. -0- |