|
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 onsite for kitchen area. (-1) |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
TEN DAY VR.
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
Observed PIC without CFPM credentials, priority violations present, and responses to employee health questions not pertaining to foodborne illness. Employee states no specific training for employee health policy was conducted prior to starting work. (-1)
**EHS advises staff to retrain on food borne illnesses/symptoms and exclusion requirements. A return visit will be made in ten days to re-assess employee health policy. Staff should review and sign form**
ENGLISH version here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement
SPANISH version here: https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
REPEAT.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0PPM quat in sanitize basin of 3 comp sink. EHS determined dispenser is not working, or quat is expired.
CDI- PIC creates 100ppm bleach sanitizer mix. (-3)
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Observed build up of food debris inside microwave. Increased cleaning frequency advised. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods inside mini cooler at serving line above 50F.
CDI- All TCS foods inside voluntarily disposed of. (-1.5) |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6).
Observed decanted cereals available for customer self-service without any identifying information. Provide nutritional and allergen information. (-0) |
|
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 mini cooler at serving line with ambient temperature of 55F, not able to hold TCS foods.
CDI- TPHC to be used at cooler until repairs conducted.
4-502.11(C ) Maintain air thermometers in good repair and accurate.
Observed no ambient thermometer inside mini cooler and staff going off of sensor which is broken, and displaying inaccurate temperature. Provide functional ambient air thermometer inside unit and do not rely on external digital readings of unit itself. (-0) |