|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility still utilizing old employee health policy, health policy does not include all six reportable illnesses. PIC was advised last inspection to have employees sign copies of updated reporting agreement and provide during next inspection. Ten day VR required to observe compliance. (1) REPEAT.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in WIC above 41F (see temp chart). EHS observed ambient temperature of 45. PIC stated WIC is turned off once a week to defrost ice off the fans. PIC stated WIC was turned off an hour prior to inspection and turned on before inspection began. EHS observed water dripping from fans where ice was melting. Most items in WIC were prepared today such as tomatoes and cut lettuce. Some items such as Cole slaw and commercial soups prepared the day prior. EHS observed raw shrimp in prep unit at 46.0F. PIC stated this item was pulled out of unit too long.CDI - All TCS items stored over night in WIC were voluntarily discarded. TCS items prepared today and stored in WIC were moved to WIF too quickly cool until WIC temperature was observed below 41F. WIC was observed at 39.0F at the end of inspection. Raw shrimp in prep unit was moved to freezer by PIC. (1.5)
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 . |
|
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 cut tomatoes and shredded lettuce cooling from preparation. Items were wrapped and cooling in WIC that was not holding at proper temperature. EHS observed inadequate cooling rate for tomatoes. PIC stated tomatoes and lettuce was prepared at 10am. CDI - PIC moved tomatoes and lettuce to WIF to cool properly. (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 . |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single service cups being used to scoop cooked rice. Cup was stored in direct contact with rice. CDI - PIC removed paper cup. (0.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
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 bottom shelving of prep table accumulating rust. Facility is using cardboard to cover rust spots. EHS observed onions and flour being stored in containers on surface. CDI - PIC removed food items from shelving. (0) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food residue accumulating on back wall next to WIC door, observed black residue accumulating by dish machine. Observed air vents in WIC in need of cleaning; accumulating dust and debris. Observed three compartment sink with a small gap between sink and wall; needs to be sealed to wall. (0.5) REPEAT. |