|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed PIC and employee present possess limited knowledge on employee health policy; PIC unable to locate Employee Health Policy. CDI - EHS discussed with PIC about all 6 FBIs, 5 symptoms, restriction and exclusion policy and provided copies of Employee Health Agreement to facility. -0- |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. Observed mashed potatoes and salsa held on TPHC. Facility currently does not have procedures for TCS foods. CDI - EHS provided TPHC SOP form to facility. Document shall be maintained in facility and accessible upon request. -0-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. - Pf. Observed chef’s amuse busche (ceviche) prepared for tonight’s services not included in menu. CDI - PIC edited menu to include item.
3-603.11 (C)(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. - Pf. Observed chef’s amuse busche (ceviche) is offered undercooked to customers. Ceviche is missing the reminder/asterisk. CDI - PIC edited the menu and included the reminder for chef’s amuse busche. -0.5- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed recently prepared lamb and lettuce cooling covered in the reach in coolers. CDI - PIC left products vented for proper cooling. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |