|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC during today’s inspection is not a CFPM. A CFPM arrived towards end of inspection. PIC #2 stated that PIC #1 is registered for course & exam to obtain CFPM status. Facility allowed a time period of up to 180 days from permit date (8/6/25-2/2/26) to comply with the above referenced CFPM requirements. -0-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P. Observed food handler transferring ready to eat chips into plastic container with their bare hands. CDI - Food handler educated and chips voluntarily discarded. -2-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior surfaces of ice machine (compartment above where ice is made) with heavy black biofilm build-up. Discussion with the PIC revealed that the ice machine is cleaned once a month. PIC was also unaware of the compartment above the ice chute. CDI - PIC instructed to breakdown equipment to be cleansed and sanitized. Increase cleaning frequency and keep clean. -0- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed recently prepared TCS applicable foods hot holding < 135 F. See temperature observation chart. One container of pork being transferred from hotbox to steam table observed temping between 99-110 F. CDI - Discussion with food handler to ensure temperatures are verified at their requirement and to utilize temperature logs for compliance. All foods < 135 F today were reheated > 165 F. Food safety checklist provided to facility. -1.5-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
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 inoperable sandwich prep unit. Currently storing non-TCS tortillas. PIC stated that the unit is intended to hold lettuce. EHS advised PIC not to utilize the unit for cold holding until it is repaired. Repair or replace with unit that is capable of maintaining TCS foods < 41 F. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed urinal removed from men’s washroom exposing dry wall and plumbing lines. Also observed heavy water leak from produce prep sink fixture. Repair. -0- |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bin in female restroom. Provide. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing wall tiles and holes exposing dry wall and plumbing line in the men’s washroom. Repair. -0- |