|
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 no employee health policy on premises, ensuring employees are trained on the reportable symptoms, illnesses, and exposures. -CDI- PIC provided employee health reporting agreement for all employees to read and sign.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf -Observed no tag for opened bag of clams in WIC. -CDI- PIC voluntarily discarded the clams. Observed significant improvement in shellstock tag documentation for mussels and clams since last inspection (separate containers to store clams and mussels in chronological order). Observed all tags listed with last-sold date and stored properly. No point escalation due to improvement. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw seafood stored above ready-to-eat foods (mozzarella, polenta) in WIC. -CDI- PIC corrected storage order. -REPEAT-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in prep unit by handsink above 41F (salami, blue cheese, arugula, goat cheese, mozzarella, spinach, lettuce, anchovies, gorgonzola). Observed ambient temperature of unit at 44F. -PIC voluntarily discarded the foods stored in the unit for over four hours (mozzarella, cut lettuce, arugula, anchovies, gorgonzola). PIC stated the salami, blue cheese, arugula, mozzarella, and goat cheese were prepped and placed in the unit approximately one hour ago. PIC iced these foods for rapid cooling and stated all TCS foods will be held on ice or stored in other prep unit until this unit is repaired. During inspection, PIC contacted specialist for cooler repairs. EHS will follow-up. -3 day verification visit required-
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P -Observed employee medication stored on shelf above prep unit. -CDI- PIC moved medication to employee shelf to prevent contamination. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes/containers of food stored on the floor in the WIC. -CDI- PIC raised all food at least 6 inches off the floor. -REPEAT- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed missing floor tiles at cook line. -REPEAT- |