PALM BERRIES

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility during time of inspection. PIC stated that all of management (including shift leads) are scheduled to take the ServSafe class this week. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points today since facility still within time range of getting CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.14 Post a handwash sign at each handsink. Observed rolling cooler stored directly in front of the handsink located next to prep sink in dish area. Observed the same handsink missing handwashing sign. CDI: PIC moved rolling cooler to allow access to handsink. EHS provided PIC with handwashing sign to post for compliance.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles for non-TCS food items in the freezer drawers, commingled within the food products. Keep all scoop handles stored above the top of the non-TCS food to prevent contamination.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two cases of single-serve bowls stored directly on the floor in front of chest freezer. CDI: PIC moved cases of single-serve bowls off of the floor to prevent contamination. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. You have 210 days from permit issuance to obtain food safety manager certification (proctored exam).

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Obtain within 10 days. Verification required.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee with bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee without a hair restraint.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of to go bags on the floor behind the front counter. Move to shelving.

6-501.19 Toilet room doors shall be kept closed. Observed door open. A self-closer is needed to keep door closed at all times.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on top shelf of storage rack over dry and packaged food goods. Move to an area below/away from all food and related items.