|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed PIC not able to explain how new employees are trained in the employee health policy, and uncertain if there is a written policy onsite.
CDI- County EHP and education provided. (-1) |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed pooled egg yolks above RTE foods and sliced produce in cook line lowboy. No contamination observed.
CDI- Eggs and RTE foods change positions so raw eggs are on bottom rack. (-1.5) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
Observed meat slicer not yet used toward with food debris from last use behind blade. EHS advises staff to clean and sanitize equipment at required frequency.
CDI- Slicer w/r/s. (-1.5)
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed probe thermometer in storage with food residue on probe. Increased cleaning frequency advised.
CDI- Probe sanitized. |
|
24
|
1.50
|
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 no written procedures for TPHC onsite.
CDI- EHS provided county form.
FORM HERE: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed fried chicken on TPHC without time label.
CDI- EHS verifies correct start temp >165F and allows PIC to mark for time. (-1.5) |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed raw chicken thawing on prep top at 45F.
CDI- EHS advises PIC on proper thawing methods. Chicken returned to WIC. (-0) |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed numerous used wiping cloths on prep tops throughout front and back of kitchen.
CDI- Sani-buckets made up for wiping cloth storage, sanitizer concentration verified. (-1) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed one fryer basket with metal wire coming apart from frame, no longer safe to use.
CDI- Basket voluntarily disposed and replaced with new. (-0)
REPEAT.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed funerals cutting boards with deep scoring, no longer cleanable. Replace at earliest opportunity. (-0.5)
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed rusted metal racks inside WIC, no longer cleanable. Replace racks which are corroded; not smooth and cleanable. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
Observed far left cook line hood bulb shattered. Replace urgently with shatterproof bulb. (-0) |