|
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 REHS interviewed random employee about knowledge of reportable symptoms and diagnosed illnesses. Employee could only name two symptoms and no illnesses. CDI-REHS sent new Employee Health Reporting Agreement for OPTIONAL use in facility. Make sure employees are informed of their responsibilities.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: some TCS foods holding above 41.0 F in line drawers and flip tops. Refer to temperature chart. CDI- food moved to freezer for quick cool down.
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 . |
|
23
|
0
|
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 inconsistent date marking in facility portioned mac and cheeses. Entire batch of mac and cheese in WIC date marked with prep date; individually portioned mac and cheeses in cold drawer on line bore day dots with expiration date. Establish a consistent date marking system from WIC to front line for all TCS foods. CDI: discussion and education with PIC about proper date marking.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
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. Squirt bottle of oil at line not labeled. CDI- labeled. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. High percentage of spray ports on interior of dish machine clogged or with food debris hanging from port opening. Pay more attention to manual pre-rinse process. |