|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
In house health policy allows people to work if they have major illnesses and does not mention the exposure risk. CDI provided health policy from county. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed chicken breast come off grill at 147F. CDI finished to 170F. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed bagged mac and cheese (50), mash potatoes (47), and cabbage (45) in deep container from the night before. CDI items discarded. Repeat. |
|
20
|
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 reach in stand up at 50F and holding house made dressings above 41F. CDI items moved to walk in and technician arrived to fix unit. Observed cheddar cheese, swiss cheese, and lettuce mix above 45F. CDI overstack portion of cheese discarded and lettuce moved to walk in. Repeat. Verification required. |
|
21
|
0
|
Proper date marking and 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 boiled egg, salsa, and marinara not dated. CDI items dated. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
During inspection PIC stated that brisket comes in vacuum packed from the Mooresville location but variance only approves the ROP of pork barbecue. Did not see ROP bags of brisket but will follow up to ensure if facility in Mooresville prepares it or if it comes in pre-prepared. Verification required. |
|
31
|
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
Observed mash potatoes, mac and cheese, and cabbage placed in deep containers and bagged while cooling. CDI items above 41F. CDI items discarded. Repeat. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
Observed employee drink stored on shelf above prep table and employee food stored with food for facility in reach in. |