|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present at start of inspection. Employees told EHS that manager would arrive in approximately 30 minutes and that they would be unable to answer questions relating to the inspection. CDI- PIC/manager arrived onsite near the end of the inspection. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. EHS advised that a certified food protection manager shall be onsite during all hours of operation. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed multiple employee beverages present on prep surfaces where active prep was occurring. CDI- Employee beverages were relocated. **REPEAT** -1- |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed food employee wash their hands in the 3-compartment sink then walk over to the hand sink to get paper towels. CDI- Education was provided and employee rewashed hands. |
|
10
|
1
|
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 employees use hand sink as a dump sink, to fill up containers, rinse rags, and rinse utensils. CDI- EHS provided education to PIC and advised that hand sinks shall only be used for handwashing, no other purpose is permitted. -1-
6-301.14 Post a handwash sign at each handsink. Observed that all three hand sinks were missing required signage. CDI- EHS provided facility with hand washing signs. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee handling food without the use of a hair restraint. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a container on the coffee counter with utensils in it with water at 68F. CDI- EHS provided education and PIC stated they will use water from the hot water machine to provide water of at least 135F for utensils. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employees using a cloth to dry dishes. CDI- EHS provided education and all dishes that were cloth dried were rewashed/rinsed/sanitized. |