|
3
|
0
|
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 incomplete employee health policy. PIC had knowledge of symptoms and requirements for return to work however policy did not include exposure reporting. CDI- written employee health policy provided in English and Spanish.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee handle phone and then move to prepare food without changing gloves and washing hands. CDI- employee discarded gloves, washed hands and donned clean gloves. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in walk in cooler above 41F. See temperature chart. Temperature violations suspected to be due to volume of food in cooler and poor air flow. CDI- all products above 41F were voluntarily discarded. Thermostat of walk in cooler durned down and air temperature of walk in cooler was 35F before leaving. A follow up visit will be made to ensure long term compliance with cold holding in walk in cooler.
Observed buttera sauce, Demi glaze and cut cherry tomatoes in top of saute prep unit above 41F. CDI- items placed in 2 door freezer to rapidly cool.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle of bleach without a label. CDI- PIC labeled bottle. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed walk in cooler not properly maintaining temperature in certain areas of unit due to volume of food in cooler. Walk in cooler was observed with every shelf completely full with stacked pans of foods. Recommend to either obtain a blast chiller to facilitate cooling food or obtain an additional refrigeration unit to store produce items to provide more room in walk in cooler. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility with pre-made bottles of sink and surface sanitizer. Facility does not have test strips for this product. Unable to determine if it is at the proper concentration for food contact surfaces without test strips. VR required. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed small leaks in pipes under 3 compartment sink. Sink was recently replaced with like for like unit. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed baseboards/ lower wall tiles missing along cook line. |