|
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. PIC present is a shift lead who stated he recently took the ServSafe course through school, but is for Food Service Handler and not Manager. PIC did not have a hardcopy of it and was unable to find it on his email; the email from ServSafe he was able to find just stated that he was scheduled to take the course.
Ensure there is a CFPM present during all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed the QUAT sanitizer at the 3-compartment sink reading 50ppm. Manufacturer's label stated that the sanitizer shall be at 150ppm minimum to be deemed effective.
CDI: PIC dumped out the sanitizer basin and refilled with QUAT sanitizer dispensing at the 3-compartment sink reading 400ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed sanitizer bucket full of QUAT sanitizer, stored at the make line, reading 50ppm.
CDI: PIC dumped out sanitizer bucket and refreshed with QUAT sanitizer reading 400ppm.
REPEAT VIOLATION. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a few plastic pans wet-stacked and stored at the clean dish rack.
Ensure all multi-use equipment and utensils are completely air-dried before stacking together. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing.
Observed rinse basin at the 3-compartment sink empty and with visible food debris, while wash basin and sanitizing basin were full.
Ensure 3-compartment sink is always set up for all 3 basins during active warewashing to ensure employees are properly washing, rinsing, and sanitizing all multi-use equipment and utensils. |