|
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 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 |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. See # 33 below. Cooling rates were not compliant with required cooling parameters for food prepped from cold or room temperature ingredients. CDI. See below.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 : Found deep pans of diced tomatoes, cut leafy greens cooling while covered in WIC. tomatoes had been prepped at 11:00 am and were 57.0 F 1:21 PM. One hour later tomatoes were 51.0 F. PIC moved all pans of tomatoes to WIF for quick cooling. Cut greens prepped at 10:00 AM were 53.0 F at 1:21 pm. One hour later they were 45.0 F. Allowed to uncover and move to WIF for rapid cooling. Also found prepped food from today placed in prep units without cooling to 41.0 F. (Egg rolls). CDI- moved to freezer for cooling and dropped to 42.0 F in 45 minutes.
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 . |
|
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. Squirt bottle of oil at line not labeled. CDI- labeled. |