|
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 For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no Salmonella nontyphoidal on the list of reportable illnesses. CDI - EHS educated PIC about the requirement for Salmonella nontyphoidal. EHS emailed 2017 NC Food Code information to PIC via email. -0- |
|
16
|
0
|
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 table mounted can opener and cutting board in Starbuck's at sandwich station with buildup. Per PIC, these items are cleaned daily. CDI - PIC cleaned these. -1.5- |
|
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 pasteurized eggs in reach in in grill station at 48F and pudding in patient services reach in cooler with door propped open during service at 51F. CDI - PIC cooled eggs and served pudding immediately. EHS advised PIC to check temperatures throughout the day to ensure all TCS foods are cold holding at or below 41F. REPEAT -3- |
|
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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed garlic and oil mixture stored on make table top on TPHC without written procedure or time stamp. CDI - EHS advised PIC that written procedure has to be filled out completely before placing TCS foods on TPHC and procedure needs to be followed and available for review by MCPH at all times. EHS sent new TPHC form. -0- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cut lettuce, pico de gallo and prepared salads cooling with tight wrapping in place and in closed clam shell style containers at beginning of inspection. CDI - PIC voluntarily discarded cut lettuce and vented clam shell containers and loose wrapping. EHS advised PIC to train newer staff on the importance of cold air flow during the cooling process. REPEAT -1- |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles at grill station without label identifying contents. REPEAT -1- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
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 pitting and chips on spare blade for Robocoup. CDI - PIC voluntarily discarded.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves on cutting board at Starbick's sandwich station. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.12(A) Prohibit a cross-connection at all water using fixtures.-P Observed hose for produce wash sink and hose for rear can wash hanging below the flood plane of the basins. CDI - Hoses elevated above the flood rim and EHS educated PIC about the requirement. -0- |