|
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 onsite during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P.
Observed food employee fail to wash hands after handling work phone on prep line. CDI- EHS discussed with PIC, PIC had employee step from line to properly wash hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink near grill. CDI- PIC had food employee replace roll into unit. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed produced stored above ready-to-eat food in walk-in.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed bacon uncovered at grill station. EHS discussed ensuring all food not in use or that are cooling be covered. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes and shredded lettuce prepped and placed in uncovered prep tops to be used during lunch. TCS items should be cooled to 41F prior to being held in active units. CDI- PIC had used majority of items during prep and had remaining items cooled. *REPEAT* Points deescalated due to overall improvement observed during lunch rush compared to down time. Future cold holding observations may result in increased point deduction and risk control plan implementation.
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 . |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf. Observed food employee with sharp nails puncturing gloves. CDI- EHS discussed with employee and PIC, PIC had employee replace gloves and wash hands. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior of flip top, gaskets of walk-in, and handles of equipment needing cleaning. *REPEAT* |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee’s personal phone stored above prep table. CDI- PIC removed to designated area. |