|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during my inspection: hot holding.
Food Safety Checklist tool can be found at: http://meck.co/FoodSafety |
|
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 current employee health policy does not reflect the addition of Salmonella (nontyphoidal) . Provide the PIC with NC Food Code rule changes and guidance vi email
*For more information on employee health policy please visit: http://meck.co/FoodSafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility does not have written procedures for these types of events. CDI - Provided handout and NC Food Code changes info and guidance via email.
**For more information please visit: http://meck.co/FoodSafety |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso on the steam table at 120F. CDI - PIc rapidly reheated to 165. -REPEAT- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salsa, beans, cooked ground beef all prep yesterday and not properly date marked. CDI - PIC date marked correctly during the inspection. For more information on date marking please visit: http://meck.co/FoodSafety |
|
33
|
0.50
|
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 beans cooling for today covered and stacked. Observed cooked shredded chicken cooling and covered. CDI - PIC undercovered and unstacked, placed on higher shelves in the walk in cooler to properly cool to 41F.
**For more information on proper cooling procedures please visit: http://meck.co/FoodSafety |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed exterior of equipment accumulating food residue. -REPEAT- |